Grilled Chicken With Avocado


Grilled Chicken With Avocado is one of my favorite snacks. It’s quick, simple, and tastes great. This recipe is extremely versatile, so feel free to add your spin to it to make it your own. I’d love to hear about how you made yours! This grilled chicken recipe is so easy & delicious. It’s a winner every time & will be your go-to when looking for a new grilled chicken recipe.

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Grilled Chicken with Avocado Pesto

Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that’s filled with heart-healthy fats. Save Recipe

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings


4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates

Zest of 1 lemon plus 2 tablespoons of juice

2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Kosher salt and freshly ground black pepper

1/4 cup pine nuts

1 cup loosely packed fresh basil leaves

One cup of loosely packed fresh parsley leaves

1 clove of garlic, crushed and peeled

1 large ripe avocado add to Shopping List

Special equipment:

 Six 12-inch metal skewers or twelve 6-inch bamboo skewers

  1. Prepare an outdoor grill or a grill pan for medium heat.
  2. Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread it onto metal or bamboo skewers. 
  3. Toast the pine nuts in a small skillet over medium heat, tossing frequently, until lightly golden, 3 to 4 minutes. Let cool.
  4. Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt, and several grinds of pepper in a food processor. The process to make a coarse paste. Add the avocado, lemon juice, and remaining 3 tablespoons oil and process until mostly smooth.
  5. Grill the chicken, turning often until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

What’s for dinner? Easy grilled chicken with avocado salsa, the perfect summer weeknight dinner

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Grilled Chicken Breast with Avocado Salsa

Prep Time: 5 minutes
Cook Time 15 minutes
Marinate: 1 hour
Servings: 4

1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
For the Marinade
2-3 garlic cloves minced
2 tbsp olive oil
1/4 cup cilantro finely chopped
1 lime juice, and zest
1/2 tsp ground cumin
1/2 tsp smoked paprika
Kosher salt and black pepper to taste
For the Avocado Salsa
2 small ripe but firm avocados or 1 large, diced
1 large tomato chopped
One small red onion diced
1 jalapeño seeded and chopped (optional)
1/4 cup cilantro finely chopped
1 lime juiced
Kosher salt and black pepper to taste

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To a large bowl, add all the marinade ingredients and mix well to combine.

Add in the chicken and mix to get the pieces coated on all sides. Cover and allow it to marinate in the fridge for at least 10 to 15 minutes, but up to 1 hour for best results.

Meanwhile, chop all the veggies for the salsa into small cubes. Then add them to a medium bowl and toss well to combine. Cover and keep it in the fridge until ready to serve.

Heat a large grill pan or an outdoor grill over medium-high heat. Cook the chicken for 6 to 8 minutes per side, or until fully cooked through.

Once it’s done, allow the chicken to sit for 5 minutes before slicing it. Serve the chicken with the avocado salsa.

Use lean chicken breast. You may use chicken tenders or boneless chicken thighs.
Don’t like avocados? Use many peaches, they taste just as great with chicken.
For a less spicy salsa, you may skip the jalapeño.
If the avocado is large use only one. Otherwise, you may use two small-sized avocados.
Use fresh garlic and cilantro for the best flavors.
Any other neutral oil in place of the olive oil will work. Try avocado oi


Avocado Salsa over Grilled Chicken is a perfect warm weather recipe. Quick to prep and easy to make, it’s ready to serve in around 20 minutes and bursting with fresh, vibrant flavors. Naturally Whole30 and low carb, this is the perfect healthy-but-delicious meal you’ll crave all summer. 

Four grilled chicken breasts topped with avocado salsa on a tan plate.

It might be arriving at a snail’s pace, but spring is here – which means my butt will be planted in front of the grill for more weekly dinners than not. When the weather is warm, the last place I want is to be stuck at the stovetop for hours.

Quick, healthy, and delicious grilled meals are my summertime sanity. This avocado salsa is simple but vibrant and makes a great topping for perfectly grilled chicken breasts. 

This balanced, high protein meal is naturally Whole30 and low carb and super nutrient dense. Round it out with Classic Italian Potato Salad or Lemon Garlic Asparagus, or serve over simple mixed greens for the easiest dinner salad you’ll ever make! 

Side view of grilled chicken breast topped with avocado salsa.


This avocado salsa is so simple with just 5 ingredients and a little salt and pepper. It’s fresh, flavorful and so easy! You can make it slightly ahead of time to let the flavors develop and store it covered in the fridge until you’re ready to dive in.

  • Prep your veggies. Dice two avocados and place them into a large bowl. Dice the red onion into ½″ pieces, and then quarter the pint of cherry tomatoes. Top with a generous handful of cilantro, and then season with salt, pepper, and lime juice.
  • Give everything a good stir until combined. I like to use a spatula to combine salsas with avocado since the fruit is so soft.
  • Set the salsa aside to rest while you make the grilled chicken. This will help the flavors infuse. 


This seasoned grilled chicken seriously is the best! With the right kind of prep and a quick trip on the grill, it comes out juicy and full of flavor. Keep any leftover chicken covered in the fridge – it reheats well and is great for adding to salads.

A collage of images showing how to pound chicken breast to even thickness.
  • First things first, prep the chicken.
  • To ensure the chicken cooks evenly (and deliciously), pound the chicken to an even thickness. To do so, place a chicken breast onto a sheet of parchment paper, fold over the paper, then use a wooden rolling pin to gently pound until the chicken is even and just under 1″ thick. 
  • Mix the seasoning rub for the chicken in a small bowl. We’re keeping it simple with garlic powder, onion powder, salt, and pepper. 
  • Brush the chicken breasts with olive oil, then sprinkle with the seasoning blend. 
  • Heat a grill or grill pan over high heat. Place the chicken onto the grill, and cook for 4-5 minutes on one side, then flip and cook 4-5 minutes on the other side, or until the internal temperature reaches 165°F using an instant-read thermometer. 

That’s some fine-looking chicken! 

Top the grilled chicken with a generous heap of avocado salsa and enjoy immediately. If you have leftovers, eat them with a spoon. 

A platter with Whole30 chicken topped with avocado salsa.


Most grocery stores carry Hass avocados – with a creamy, nutty flavor they’re perfect for just about everything, including this salsa.

Select ripe but slightly firmer avocados that yield just a little too gentle pressure. After slicing into quarters, you should be able to peel the skin away from the flesh easily. Once diced, they’ll hold their shape and won’t break down too easily when mashed with the tines of a fork. Select avocados that are just a bit firmer than the ones you’d choose for making guacamole.


This salsa will keep in the fridge for about 2 days. The acid in the lime juice helps to slow the avocados from browning. After a couple of days, it will still be good to eat, but the avocados will have turned brown, which doesn’t make them very appetizing!


Don’t feel limited to chicken! Serve this salsa over grilled fish, in a taco shell, with chips as a party dip, or over baked white fish, like halibut. I even like it for breakfast over scrambled eggs! It adds a great flavor to so many dishes and is so versatile. 

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  • Choose ripe and firm, but not overripe avocados. This salsa needs some integrity, so overly ripe avocados will be too much. Save those for guac. 
  • Dice the salsa ingredients into equal ½″ pieces for the best texture. 
  • Pounding the chicken helps to break down the tougher fibers in the breast and helps it to cook evenly throughout, making it wonderfully juicy. Don’t skip this step!
  • Be sure to cook your chicken to the right temperature – 165°F using an instant-read thermometer. 

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