Avocado Chicken (Oven Recipe)
Follow this simple recipe for juicy oven-baked cilantro lime chicken topped with fresh avocado salsa.
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Ingredients
- 1 ½ pounds chicken breasts
For the Marinade:
- 2-3 limes, ¼ cup, juiced
- 2 tablespoons olive oil
- ¼ cup fresh cilantro, chopped
- ½ teaspoon ground cumin
- 1 small garlic clove, grated
- ¼ teaspoon salt
For the Avocado topping:
- 2 medium avocados, diced
- 1 small shallot, finely chopped
- ¼ cup chopped cilantro, approx. ½ bunch
- 1 lime, 2 tablespoons, juiced
- ¼ teaspoon salt
Instructions
Prep:
- Make the chicken marinade in a bowl or large zip bag by combining the marinade ingredients. Add the chicken breasts, seal, and refrigerate to marinate for 15-20 minutes.
- Position the oven rack in the middle of the oven and preheat it to 400F. Line a baking sheet with parchment paper.
Make the avocado salsa:
- While the chicken marinates make the avocado salsa in a medium bowl by combining the avocados, shallot, cilantro, juice of 1 ½ limes, and salt in a bowl. Mix with a fork and refrigerate until ready to use.
Bake the chicken breasts:
- Remove the chicken breasts from the marinade and place them on the lined baking sheet. Discard the marinade.
- Bake in the preheated oven for approximately 22 minutes, flipping the chicken breasts over after 10 minutes. Continue baking them until the internal temperature reaches 165F. Note: the oven will not brown skinless breasts like a grill. If they're browned, they're overcooked. Remove the pan from the oven.
Serve:
- Serve the chicken breasts topped with avocado salsa. Sprinkle with additional chopped cilantro and squeeze a little lime over the top.
Nutrition
Serving: 1 serving | Calories: 364kcal | Carbohydrates: 11g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 351mg | Potassium: 1160mg | Fiber: 7g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg
