Baked Chicken with Avocado Salsa

Even though I am a millennial, I did not like avocado until a couple years ago. Now, I try to incorporate into my diet as much as I can.

Total Time: 25 Minutes (Prep - 10 Minutes / Cook - 15 Minutes)

Servings: 6

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts (about 4 breasts

For the Marinade

• 2 garlic cloves finely minced

• 3 tablespoons olive oil

• 1/4 cup cilantro, chopped

• Juice of 1 lime and lemon

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon salt or to taste

• 1/4 teaspoon black pepper

For the Avocado Salsa

• 2 avocados diced

• 2 small (or 1 large) tomato, chopped

• 1/4 cup red onion, chopped

• 1 jalapeno, de-seeded and chopped (optional)

• 1/4 cup cilantro, finely chopped

• Juice of 1 lime and lemon

• Fresh cracked pepper and salt to taste

Instructions

1. In a large bowl, whisk all the ingredients for the marinade together and set aside.

2. Pound the chicken breasts to even thickness or slice in half horizontally to get evenly sized breast and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30 minutes or up to 12 hours.

3. Preheat oven to 375 degrees. Bake chicken for 10-15 minutes or until the inside is cooked through.

4. While the chicken is cooking, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.

5. Once the chicken is cooked, top with avocado salsa and serve immediately.