Tag: avocado

GUACAMOLE

This homemade guacamole recipe is simple and delicious. With just six simple ingredients, you’ll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

Good guacamole doesn’t need to be complex. All you really need are a few good quality, fresh ingredients; avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! It’s also a food you can feel good about eating! Avocados are very healthy, not to mention all the other fresh vegetables added to this guacamole.

Tips and Tricks for making the perfect avocado:

Always start with chopping the vegetables first, including the cilantro. You want to cut up the avocados last, so they have less time exposed to the air, which turns them brown (more on that later). I like my guacamole chunky, so I like to chop my vegetables instead of dicing them. This is a personal preference, and there is no hard rule on how you should cut up your vegetables…dice or chop…that part is up to you.

Always cut open your avocadoes last! You want them exposed to oxygen as little as possible to prevent the unpleasant browning for as long as possible. Skin the avocados and remove the pit. Immediately place them in a medium mixing bowl, add the lime juice, and proceed with chopping the avocados or mashing them to the desired consistency. The citric acid in the lime juice is a strong antioxidant that will dramatically slow the browning process.

Once the avocado is mashed or chopped, mix in the chopped vegetables, cilantro, and garlic salt. Guacamole is best served fresh. So pull out your favorite chips and dig in!!!

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

If you have ever eaten an avocado, you know the dreaded browning that is inevitable. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or, more specifically, when exposed to oxygen. You can’t prevent this process from happening, but there are tricks to slowing the process down.

The citric acid in lime juice is a strong antioxidant that will dramatically slow the browning process. Adding a sufficient amount of lime juice over your avocado or guacamole will keep the avocado from browning for at least a day.

The best method I have found for keeping leftover guacamole fresh and green is to use water. Now I’ll be honest; I wasn’t excited about the idea of putting water on top of my guacamole. But once I gave this method a try, I was IMPRESSED! Not only was my guacamole green and fresh-looking the next day, but it also tasted great! And amazingly, it was still fresh on day three…Impressive, right!! To store leftover guacamole using this method, first put the guacamole into an airtight container. Next, use a spoon to flatten the surface of the guacamole and remove any air pockets. Very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.

 

Guacamole

This homemade guacamole recipe is simple and delicious. With just 6 simple ingredients, you'll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!
5 from 2 votes
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Prep Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
 

  • 4 ripe avocados, peeled and pitted
  • 3 tablespoons fresh lime juice
  • ½ cup chopped red onion
  • ½ cup chopped tomato, seeds removed
  • ¼ cup coarsely chopped cilantro leaves
  • 1 teaspoon garlic salt, add more to taste
  • 1 -2 jalapenos diced, (optional)

Instructions
 

  • Cut up the red onions, tomatoes, cilantro, and jalapenos (if using) as directed. Set aside.
  • Peel the avocadoes and remove the pits. In a medium bowl, add the peeled avocado and 3 tablespoons lime juice, and chop or coarsely mash the avocado.
  • Add the chopped vegetables and garlic salt (more or less to taste). Mix everything together.
  • Serve immediately with chips.

Notes

To Store Leftovers:
The best method to store leftover guacamole and prevent undesired browning is to use water. First, put the guacamole into an airtight container. Use a spoon to flatten the surface of the guacamole and remove any air pockets. Next, very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!
Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.
 
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SEVEN LAYER DIP

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!

I tried seven-layer dip for the first time at my mother-in-law’s over 20 years ago. She served it as an appetizer while we waited for the turkey to finish cooking on Thanksgiving. I was a newlywed and very much in the stage of building my recipe collection. I just had to have this one! And my mother-in-law was happy to share! I can’t tell you how many times I have made this recipe. Almost every party we have had since I have made this seven-layer dip.

This seven-layer dip recipe has evolved over the years. In the original recipe, three of the seven layers had mayonnaise…a lot of mayonnaise! I have a feeling the original recipe came from an era when mayo was a staple and could be found in just about everything. I did a little internet digging, and there was a whole generation obsessed with mayo! If you had a Betty Crocker cookbook from the ’60s and ’70’s you would quickly discover that the mayo obsession was real. For a funny (or gross) read on the subject, check out Groovy History. Anyways, I digress…All that to say, I’ve updated this recipe by completely removing the mayo from this recipe, and I don’t regret it one bit. The flavors are now bolder, and the recipe as a whole is also healthier with less fat and calories. I’ve gotten rave reviews on this updated version, and most importantly, my family loves it.

How to Make Seven Layer Dip:

Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size.

Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Combine well, then spread evenly on top of the refried bean layer.

Layer 3: Mash four avocados, leaving a slightly chunky texture. Stir in the juice of one lime and 1/2 teaspoon of salt. Spread in an even layer on top of the sour cream layer. The easiest way to do this is to place the mashed avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently scoot the avocado around in an even layer. Do not attempt to just spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer.

Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Of course, you can use any salsa you like, mild or hot, but I recommend it be thick and chunky. It won’t stay put in your seven-layer dip if it’s too runny. I like to drain my salsa in a colander to drain off some of the liquid. Then spoon it over the avocado layer.

Layer 5: For the shredded cheese layer, any mixture of cheese will work. And you can use more to suit your preference. I like to use a Mexican mix, which is a combination of 4 kinds of cheese; Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. Just sprinkle it evenly over the salsa.

Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer.

Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Sprinkle both over the tomatoes and olives.

Cover the entire dish in plastic wrap and refrigerate until ready to serve.

To serve, use your favorite tortilla chips, dig in and enjoy!

Seven Layer Dip

Seven-layer dip is the ultimate party food with its delicious layers of refried beans, sour cream, guacamole, salsa, tomatoes, olives, and cheese. Serve with your favorite tortilla chips for a crowd-pleasing appetizer every time!
4.75 from 8 votes
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Prep Time 30 minutes
Course Appetizer
Servings 12 people

Equipment

  • 7in. x 11in. serving dish

Ingredients
 

  • 1 16-ounce can refried beans,
  • 1 10-ounce can Rotel Diced Tomatoes with Green Chilies, drained
  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 2-3 tablespoons taco seasoning
  • 4 large avocadoes
  • 1 lime, juiced
  • ½ teaspoon salt
  • 1 16-ounce jar chunky salsa (any brand), drained
  • 1 ½ – 2 cups shredded cheese, any combination of cheese you like
  • 2 large tomatoes, chopped
  • 1 small can sliced olives
  • 2-4 stalks green onion, (depending on size)
  • cilantro, rough chopped
  • 1 bag tortilla chips

Instructions
 

Layer 1:

  • Drain the Rotel tomatoes and chilies. Mix with the refried beans and spread into an even layer on the bottom of your serving dish.

Layer 2:

  • Mix together the sour cream, the softened cream cheese, and the taco seasoning. Combine well and spread on top of the refried beans.

Layer 3:

  • Mash up the avocado and add the juice of one lime and salt. Combine well and add on top of the sour cream layer. **The easiest way to do this is to use a spoon to add 12 or so spoonfuls of avocado on top of the sour cream layer and gently even it out with a fork. Don't try to spread it because you will disturb the other layers.

Layer 4:

  • Drain the salsa in a colander so it's not so watery. Then using a spoon, gently add the salsa on top of the avocado layer. Carefully distribute the salsa evenly.

Layer 5:

  • Sprinkle the shredded cheese on top of the salsa.

Layer 6:

  • Chop up the tomatoes. Then add the chopped tomatoes and sliced olives evenly over the cheese.

Layer 7:

  • Chop the green onions and the cilantro, and sprinkle evenly over the top of the dip.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Serve with a bag of your favorite tortilla chips.

Notes

If you eat some of the dip and return it to the refrigerator, (covered of course), you may notice that the avocado that was exposed to air has turned darker. There is no harm in eating it. If it bothers you, just scrape away the exposed portion, and the rest should still be bright green.
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SOUTHWEST CLUB WRAPS

If you are looking for a quick and healthy dinner idea that includes loads of flavor, look no further! These wraps are healthy, delicious, and completely satisfying.

We all need some go-to recipes that are easy and healthy, but we don’t want to sacrifice flavor just because we are trying to be healthy. And if you are anything like me, you want to break out of your salad rut once in a while. Don’t get me wrong, I love salads, but part of eating healthy consistently is keeping your food interesting. Wraps are a great way to mix it up, and honestly, the variations are endless!

Sauce: These wraps start with a southwestern-style sauce, ranch dressing, and barbecue sauce. I make a ratio suggestion for the ranch and barbecue sauce, but you can change that based on your preference. You can use any variety of barbecue sauce that you like. If you love barbecue sauce, add more! If you want a bit of heat to wrap, use a spicy barbecue sauce.

Cheese: You really can use any you like, shredded or sliced. My preference is Monterey Jack or Pepper Jack cheese, as I find they go perfectly with the other flavors of the wrap. I have even used sliced Gouda…and it didn’t disappoint! One suggestion, if you use shredded cheese, be sure to layer it on top of the sauce; the shredded cheese will stick to the sauce and will be less likely to fall out of your wrap when you are eating it.

Lunch Meat: Turkey works the best, as it is mild in flavor and allows the sauce to be the dominant flavor, and at the same time adds healthy protein to your wrap. However, you could certainly try other lunch meats and find a combination that you love.

Vegetables: This is where you can really get creative or even individualize the wraps. I love to load my wraps up with lots of lettuce; I’ve even used spinach when we had it growing in our garden. My husband loves olives, so I’ll load his up with extra. On the other hand, I don’t like olives, so I leave them out of mine. I do recommend using the peppers and cucumbers, as they add a nice crunch to the wrap.

For added flavor, we like to dip our wraps in the leftover sauce or make a little extra, if needed. We even save the leftover sauce for dipping carrots, bell peppers, or cucumbers. Our family prefers the ranch/barbecue combinations over just ranch for dipping vegetables. Try it!

My kids even enjoy getting involved in making the wraps to their liking, loading up on the things they like, and skipping the ones they don’t. I find they are more likely to eat vegetables if they have some control over which ones they get to eat. Otherwise, my kids will peek through the wrap suspiciously, concerned about what I might have slipped inside.

Southwest Club Wraps

If you are looking for a quick and healthy dinner idea that includes loads of flavor, look no further! These wraps are healthy, delicious, and completely satisfying.
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Prep Time 20 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
 

Sauce:

  • ¾ cup ranch dressing
  • ⅓ cup barbecue sauce, (any brand will do)

For the Wraps:

  • tortillas, (use the large burrito size)
  • lettuce or spinach leaves
  • 2 tomatoes, thinly sliced
  • 8 ounces shredded cheese or sliced cheese, (Monterey jack or pepper jack)
  • 1 ripe avocado, sliced thinly
  • 1 large red bell pepper, sliced into thin strips
  • ½ of a cucumber, sliced into thin strips
  • ½ – 1 cup sliced black olives

Instructions
 

Sauce:

  • Combine the ranch dressing and the barbecue sauce in a small bowl. Mix well. Set aside.

Wraps:

  • Prepare all the vegetables by washing and slicing them as indicated on the ingredient list.
  • Begin assembling the wraps. Layout the desired number of tortillas. Start with the sauce, spread evenly over the entire tortilla, leaving about an inch around the edge. Layer the cheese and meat over most of the tortillas. Add the vegetables down the center of the tortilla.
  • Roll the finished wrap. To make a closed-end wrap, fold both the right and the left edges over the vegetables about one to two inches and then roll from the bottom. Be sure to press the ingredients into the center of the wrap as you roll the tortilla tightly.
    To make an open-ended wrap, fold only one edge and roll tightly.
  • If you make a closed-end wrap, cut the wrap in two and eat half at a time.
  • Use the leftover sauce to dip the wrap as you eat it.
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GRILLED CHICKEN TACOS

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!

I am so excited to share this recipe with you. This recipe is a family favorite in our home, and I’m confident it will be yours too! This recipe came together from a desire to feed my family healthy and delicious meals. The combination of the grilled chicken, fresh guacamole, and the fresh vegetables in the pico de gallo made for a dinner that I felt good about feeding to my family. Enough chit-chat; let’s jump right in!

About this recipe:

If you’ve spent much time on my blog, you’ve probably discovered I love to grill! And I really do! It’s a healthy way to cook your food while at the same time adding favor. Not to mention less mess in the kitchen; that’s always a plus in my book!

When grilling chicken, I always use thighs. This is because thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. But if you prefer to use chicken breast, it will work fine for this recipe. I simply season the chicken with olive oil, salt, pepper, and cumin. When I season the chicken, I always brush on the oil and add salt and pepper. I then pat a generous amount of cumin onto the chicken. I am generous with the cumin because when you grill, you will lose some cumin as the fat drips off the chicken, and you do want a reasonable amount of cumin flavor to come through.

Preheat your grill over medium-high to high heat. Grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165F. Allow the chicken to cool before chopping it into bite-size pieces.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes below so no one misses out on this fantastic recipe.

Pico De Gallo:

To me, the pico de gallo is the star of this recipe! Look at those bright, bold colors! Pico de gallo is easy to make; all you do is dice the onion, tomatoes, pepper, and cilantro, stir in the fresh lime juice, garlic, salt, and voilà; you’re done.

The guacamole is almost as equally easy to make. The hardest part is finding a perfectly ripe avocado that’s as pretty on the inside as on the outside. I get so frustrated cutting open what appears to be a perfect avocado, only to discover that it has all kinds of black spots on the inside…I digress…Where was I? Guacamole! Add the avocado, lime juice, and salt to a small bowl and mash with a fork until you have the desired consistency. Taste test and add more salt if needed.

You are ready to assemble your tacos! Some suggestions for additional toppings – feta cheese, shredded cheese, sour cream, salsa, or hot sauce.

Feeding Kids:

Young kids aren’t likely to eat a taco; if yours do, you’re doing awesome as a parent…Mine didn’t, but an easy dinner solution was to make them chicken quesadillas. You already have the tortillas and grilled chicken; you just need some shredded cheese. Heat a pan over medium on the stove. Lightly butter one side of the tortilla and lay it butter-side down in the preheated pan. Quickly top with shredded cheese and cut-up chicken. Butter one side of another tortilla and place it on top, butter side up. Once the bottom tortilla is golden brown, flip the quesadilla over (trying not to fling chicken and cheese across the stove, good luck), and cook until golden brown and the cheese is melted. When the quesadilla is done, move it to a cutting board and slice it into triangles and serve with a side of sour cream (optional).

What to do With Leftovers:

I intentionally make extra of both the chicken and the pico de gallo. Not only do they make great tacos the next day, but they make a healthy and delicious chicken salad. I take any lettuce, spinach, or kale, that I have on hand, add some of the leftover chicken and pico de gallo, top with feta cheese and salad dressing, and done! You have a simple and healthy lunch or dinner with your leftovers!

Grilled Chicken Tacos

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!
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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • tortillas, taco size
  • 2 pounds chicken thighs
  • olive oil
  • ground cumin
  • salt and pepper

Pico De Gallo

  • 2 large tomatoes, diced
  • 1 whole onion, diced
  • 1 large green pepper, diced
  • 2 teaspoon raw garlic, minced
  • ⅓ cup cilantro, chopped
  • 1 tablespoon fresh squeezed lime juice
  • salt, to taste

Guacamole

  • 1-2 avocados, mashed
  • 1-2 teaspoons fresh-squeezed lime juice
  • salt, to taste

Optional Toppings:

  • feta cheese
  • shredded cheese
  • sour cream
  • salsa

Instructions
 

  • Preheat the grill on medium-high or high heat (depending on your grill). (See notes for stovetop instructions).
  • Trim fat off of chicken. Brush the chicken with olive oil. Season with salt and pepper. Pat on a generous amount of cumin. Flip the chicken over and repeat on the other side.
  • Grill the chicken until well done, 4 to 5 minutes per side, or until internal temperature reaches 165°F.
  • Remove from grill and allow the chicken to cool before cutting or shredding.
  • While the chicken is cooling, prepare the pico de gallo.

Pico De Gallo:

  • Dice the tomato, onion, and green pepper and add to a medium bowl. Add the minced garlic and chopped cilantro. Add the lime juice and salt and stir to combine everything well. Place in the refrigerator until ready to serve.
  • Cut the cooled chicken into small pieces.

Guacamole: (Be sure to do last)

  • Add the avocado, lime juice, and salt to a small bowl. Mash with a fork until you have the desired consistency. Taste and add more salt, if needed.

To Assemble:

  • Heat the tortillas on the grill or the stovetop. **See notes
  • Fill the taco with chicken and layer on the guacamole and the pico de gallo. Add any additional toppings – feta cheese, shredded cheese, sour cream, or salsa.

Notes

On the stovetop, season the chicken the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
To heat the tortillas: I heat mine directly on the stovetop. You can do this directly on the burner or in a pan. Turn the heat to medium, giving it a few seconds to heat up. Then place the tortilla, either on the burner or in the pan. Flip the tortilla after 10 to 15 seconds; I usually flip 2 to 3 times. Remove from heat and immediately fill the tortilla. If you are heating several tortillas, place the warm tortillas on a plate and wrap them in a kitchen towel to keep them warm. Serve immediately.
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GRILLED CHIPOTLE CHICKEN WITH PEACH SALSA

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.

I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.

This recipe has both; grilled and fresh fruit! The flavors in this dish are so unique! You get a little heat from the chipotle and jalapeno pepper, which is balanced with a cool, refreshing peach salsa bursting with summery flavors! I am confident this will be a hit in your home.

For this recipe

I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.

While the peaches are cooling, begin preparing the salsa. Mix the chopped cilantro, red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.

When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this fantastic recipe.

Stovetop Instructions:

On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.

To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Grilled Chipotle Chicken with Peach Salsa

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
 

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons olive oil
  • 2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Salsa

  • 2 peaches, halved and pitted
  • ⅓ cup fresh cilantro, coarsely chopped
  • ½ heaping cup red onion, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped, (optional)
  • ¼ teaspoon salt
  • 1 tablespoon freshly squeezed lime juice

Garnish:

  • 4 lime wedges
  • 1 avocado, sliced (optional)

Instructions
 

  • Preheat the grill on medium-high or high heat (it will depend on your grill).
  • Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
  • Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
  • While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
  • Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
  • Mix together the chipotle powder, garlic powder, and salt.
  • Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
  • To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Notes

On the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
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