15 ozs Chicken Breast
1 1/2 tbsps Extra Virgin Olive Oil
3/4 tsp Garlic Powder (divided) Sea Salt & Black Pepper (to taste)
3 Kiwi (peeled and chopped)
1 1/2 Avocado (chopped)
1/3 cup Red Onion
3/4 Lime (large, juiced)
1/4 cup Cilantro (chopped)
Preheat the oven to 400oF (205oC).
Place the chicken in a baking dish and drizzle with 1/2 of the oil and season with 1/2 of the garlic powder and salt and pepper to taste. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Let the chicken rest for five to 10 minutes before slicing.
Meanwhile, in a mixing bowl combine the kiwi, avocado, and red onion. Add the lime juice, cilantro, and the remaining oil and garlic powder. Season with salt and pepper and add more lime juice to taste if needed.
To serve, divide the chicken between plates and top with the kiwi avocado salsa. Enjoy!
Leftovers: Refrigerate the chicken in an airtight container for up to three days and the salsa up to one day.
Serving Size: One serving is approximately 5 oz chicken and 1/2 cup of salsa.
More Flavor: Add fresh garlic, jalapeno, or ground cumin to the salsa. Season the chicken with other dried herbs and spices.
No Red Onion: Use yellow onion or green onion instead.
No Chicken: Serve with fish, shrimp, or tofu.
Make it a Meal: Serve with quinoa, rice, cauliflower rice, salad or steam vegetables.
Total time: 30 minutes