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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ pint grape tomatoes
  • 1 avocado
  • 1 lime
  • ½ small bunch cilantro

• STEP 2

  Pat the chicken dry with paper towels and place in a medium bowl.

  • 1 lb chicken thighs, boneless skinless

• STEP 3

  Juice the lime; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.

• STEP 4

  Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.

• STEP 5

  Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken.

  • 2 cloves garlic

• STEP 6

  To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes.

  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Preheat a grill pan or regular skillet over medium-high heat.

• STEP 8

  While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.

• STEP 9

  Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.

• STEP 10

  Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

• STEP 11

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.

  • ½ medium red onion

• STEP 12

  Add olive oil, salt, and pepper to the salad bowl; toss to combine.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 13

  To serve, divide the chicken between plates and top with the salsa. Enjoy!