Articles & Recipes

Chicken with Cherry Tomato and Avocado Salsa

March 18, 2019

The perfect Spring-time meal! A simple cherry tomato and avocado salsa is served with chicken that's been quickly seared to tender perfection. Enjoy the free time that follows.

Ingredients Makes 4 servings

1 small firm-ripe Hass avocado, diced 1
1 cup cherry or grape tomatoes, quartered 250 mL
1⁄4 cup chopped green onions 60 mL
1⁄4 cup packed fresh cilantro leaves, chopped 60 mL
1 tbsp minced seeded jalapeño pepper 15 mL
1⁄2 tsp fine sea salt, divided 2 mL
1 tbsp freshly squeezed lime juice 15 mL
1⁄4 tsp freshly cracked black pepper 1 mL
2 tsp vegetable oil 10 mL
4 boneless skinless chicken breasts (each about 4 oz/125 g) 4


  1. In a medium bowl, combine avocado, tomatoes, green onions, cilantro, jalapeño, half the salt, and lime juice.
  2. Sprinkle chicken with the remaining salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning once, for 5 to 6 minutes per side or until an instant-read thermometer inserted in the thickest part of the breast registers 165°F (74°C). Serve with avocado salsa.
Any leftover salsa can be tucked into a whole wheat pita (perhaps with some spinach leaves or shredded lettuce) for a quick sandwich.


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