Chile-Lime Grilled Chicken with Avocado Yogurt Sauce and Cucumber Salad
This dish is bursting with flavor and spice - your taste buds will thank you!
Equipment
- grill pan
- skillet
Ingredients
- 3/8 cup extra virgin olive oil, divided
- 2 limes
- 2 tsp apple cider vinegar, divided
- 3 tsp garlic paste, divided or 3 cloves garlic, minced
- 2 tbs onion, diced
- 1 jalapeno, seeded and diced
- 2 tsp ancho chile powder, divided
- 1/2 avocado
- 1/4 cup plain greek yogurt
- 3 tbs water
- 1/8 tsp himalayan salt
- 1/8 tsp pepper
- 1 tbs cilantro, chopped
- 1 1/2 cups cucumber, sliced into half-moons
- 1/4 cup scallions, chopped
- 1/4 cup cherry tomatoes, quartered
Instructions
- In a small bowl, whisk together olive oil, the juice from 1 lime, garlic paste (or garlic), onion, jalapeno and 1 tsp ancho chile powder until well combined. Add salt or pepper to taste as desired.
- Place chicken breasts in resealable bag, bowl or dish and pour marinade over top. Turn breasts until well coated, and marinate for at least 2 hours.
- In a medium bowl, whisk together 1/8 cup olive oil, 1 tsp apple vider vinegar, 1 tsp garlic paste (or 1 minced garlic clove), juice from remaining lime and cilantro until well combined. Add salt or pepper as desired according to taste.
- Add cucumber, scallions and tomatoes to the bowl and toss until well coated. Place in refrigerator for at least 30 minutes.
- Heat a grill pan over medium high heat for approximately one minute. Coat lightly with cooking spray and add chicken to pan. Cook for 3-4 minutes per side, or until a thermometer inserted into the thickest part of the breast registers 165 degrees.
- While chicken cooks, combine avocado with juice of remaining lime, ancho chile powder, salt and pepper. Mash with a fork until smooth.
- Add yogurt to the avocado mixture, and whisk until smooth.
- Add water to the avocado/yogurt mixture, 1/2 tbs at a time. Depending on the ripeness of your avocado, you may need more or less water. 3 tbs was perfect for me.