I have to start off by telling you that this would be much, much better on a pita.
Not that it wasn’t enjoyable in the bowl all by itself, but we like to go big or go home ’round these parts. Also cheese. Cheese is always choice.
That said, all you need for this are five ingredients and a marinade.
Hey, I think we know by now how to marinate a chicken breast. Here’s what you need:
- 3 Tbsp. fresh lime juice
- 3 Tbsp. vegetable oil
- 1 Tbsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. granulated garlic (I forgot this when I made it. Be better than me!)
- 1/4 tsp. black pepper
- 1/4 tsp. ground cayenne pepper
Alright, so … into a plastic bag or shallow dish that goes and then toss in some boneless, skinless chicken breasts. The marinade makes enough to cover four with room to spare — just so you know.
Next, grill the chicken over direct medium heat, about 10 to 12 minutes, turning once. Go ahead and let the chicken rest for a few minutes once it’s done.
In the meantime, cut 2 ripe avocados into 1/2 inch pieces. Combine with 1 pint of cherry tomatoes (or diced regular tomatoes) in a large mixing bowl. Cut your chicken into 1/2 inch pieces and add that in there as well.
Finally, squeeze the juice of one lime over the entire mixture and top with fresh, minced chives.
It’s pretty good.
But seriously — try the chicken on a salad or sandwich, or this mix in a pita with some Mexican cheese. I think it would really knock this out of the park.