Best 3 Pan Grilled Chicken With Avocado Coriander And Red Onion Salsa Recipes

Pan grilled chicken with avocado, coriander and red onion salsa is a flavorful and nutritious meal that can be prepared in under an hour. This dish combines tender chicken, creamy avocado, and a zesty salsa made from fresh coriander, red onion, and tangy lime juice. The combination of flavors and textures creates a delicious dish that is perfect for a weeknight dinner or a casual gathering with friends and family. The pan grilled chicken is juicy and succulent, while the salsa adds a burst of freshness and acidity that perfectly complements the richness of the chicken. Served with a side of rice or salad, this dish is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

Pan Grilled Chicken with Avocado and Red Onion Salsa image

A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.

Provided by Lorac

Categories Chicken Breast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless chicken breast
2 cloves garlic, pressed
2 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt
1 avocado, firm but not hard 1/4 inch dice
1/4 cup red onion, chopped
2 tablespoons olive oil
1 tablespoon lime juice
salt and pepper
2 tablespoons coriander, chopped
sliced red onion
lime wedge
shredded cabbage

Steps:

Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3

PAN GRILLED CHICKEN

Pan Grilled Chicken image

Very delightful and easy chicken dish which is asian (Korean) but goes well with just roast potatoes and a green salad too. Trust me. A regular at my home.

Provided by Girl from India

Categories Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section (scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil (Iuse only 1 with a non-stick pan)
2 tablespoons sake (rice wine or dry sherry should also do fine - I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments (you can deseed and use 1)

Steps:

Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
Spread the chicken slices in a dish and pour this marinade over it.
Keep for an hour atleast.
When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
Cook till lightly browned on both sides.
Remove to a warm serving dish.
Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
Pour over the chicken pcs.
and serve hot.

Nutrition Facts : Calories 252.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 50.8, Sodium 737.9, Carbohydrate 10.5, Fiber 1.2, Sugar 6.7, Protein 22.8

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

Tips:

To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a more flavorful marinade, add herbs and spices of your choice, such as garlic, thyme, or paprika.
If you don't have a grill pan, you can cook the chicken in a regular skillet over medium heat.
To make the avocado-coriander-red onion salsa ahead of time, simply combine all the ingredients in a bowl and refrigerate for up to 2 days.
Serve the chicken with your favorite sides, such as rice, beans, or salad.

Conclusion:

Pan-grilled chicken with avocado-coriander-red onion salsa is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is cooked to perfection and the salsa is a flavorful and refreshing complement. This dish is sure to be a hit with your family and friends.