Naturally gluten-free and delicious! This grilled chicken with avocado and tomato is a safe, flavorful option for gluten-sensitive diets. Easy and satisfying.

Ingredients

• 4 boneless skinless chicken breasts
• 2 ripe avocados
• 2 large tomatoes
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• fresh cilantro for garnish

Instructions

Step 1

In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper to create the marinade.

Step 2

Add chicken breasts to the bowl, coat well with the marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours).

Step 3

Preheat grill to medium-high heat (about 400°F / 200°C).

Step 4

Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.

Step 5

Remove chicken from grill and let rest for 5 minutes. Meanwhile, dice avocados and tomatoes into bite-sized pieces.

Step 6

Slice the grilled chicken breasts against the grain. Top with diced avocado, tomato, and fresh cilantro. Serve with lime wedges.

For best results

• For best flavor, marinate the chicken for at least 30 minutes; overnight gives even deeper taste.
• Ensure your grill grates are clean and oiled to prevent sticking.
• Let the chicken rest before slicing to keep it juicy.
• Use ripe but firm avocados for the best texture.

Variations

• Add a sprinkle of crumbled cotija cheese or feta for extra flavor.
• Swap tomatoes for mango or pineapple for a tropical twist.
• Serve over a bed of mixed greens or with cauliflower rice for a low-carb option.

Nutrition

• Calories380 kcal
• Total Fat24g
• Saturated Fat4g
• Cholesterol100mg
• Sodium420mg
• Total Carbohydrates12g
• Dietary Fiber7g
• Sugars3g
• Protein35g

Common Questions