Best 6 Chicken With Avocado Salsa Over Jasmine Rice Recipes

CHICKEN WITH AVOCADO SALSA

Steps:

• In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook 10 minutes, then flip and season with more salt and pepper. Cook until golden and no longer pink, 8 to 10 minutes more.
• Meanwhile, make avocado salsa: In a medium bowl, combine avocado, tomato, red onion, and lime juice. Season with salt and drizzle with olive oil. Stir until combined.
• Spoon salsa over chicken and serve.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
• Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
• Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

CHILE CHICKEN WITH JASMINE RICE

Steps:

• For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
• For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
• For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
• Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

CHICKEN WITH AVOCADO SALSA OVER JASMINE RICE

Steps:

• Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving.
• Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside.
• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
• To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA

Steps:

• Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
• Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

CHICKEN WITH PEACH-AVOCADO SALSA

Steps:

• For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.