Lemon-Herb Grilled Chicken with Avocado Salsa

Experience a simple yet flavorful dairy-free delight with this juicy grilled chicken, enhanced by a vibrant avocado salsa.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by marinating the chicken breast for maximum flavor. Place the chicken in a shallow dish and pour 1 tablespoon of olive oil and the lemon juice over it. Season with salt and pepper. For an even deeper flavor, allow the chicken to marinate for at least 15 minutes, or up to overnight in the refrigerator.
2. 2.
   Preheat a grill pan over medium-high heat. Coat the surface with the remaining tablespoon of olive oil to prevent sticking. Once the oil is shimmering, place the marinated chicken breast onto the grill. Grill each side for about 6-7 minutes, or until the chicken reaches an internal temperature of 165°F and has a golden-brown sear. Ensure you don't press down on the chicken, as this can release its juices and lead to a drier texture.
3. 3.
   While the chicken is grilling, prepare the avocado salsa. In a small bowl, combine the diced avocado and halved cherry tomatoes. Gently toss them together. The avocado should be ripe but not mushy to hold its shape better in the salsa. Season with a pinch of salt and a drizzle of olive oil if desired for added richness.
4. 4.
   Once the chicken is cooked through, remove it from the grill and let it rest on a plate for a couple of minutes. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
5. 5.
   Slice the chicken into strips and serve it hot, topped with the fresh avocado salsa. If you prefer a bit of heat, a sprinkle of chili flakes over the top can enhance the flavors. Adjust seasonings as necessary, and enjoy immediately for the best taste.