Summer is coming which means it’s time to get back into the hang of eating right NOW so you have that perfect beach body as soon as it heats up. Well I say, let’s heat things up but in a delicious and healthy way! This Chicken Avocado Salsa is both filing and delicious. It combines lean chicken and fresh vegetables to give your tastebuds a run for their money (or taste – HA!). So check out the recipe below and I’d love to hear what you think!
What You Need To Make Chicken Avocado Salsa:
2 boneless skinless chicken breast
2 tablespoons Worcestershire
1/4 cup parmesan cheese
1 tablespoon of paprika
1 teaspoon pf parsley
salt/pepper to taste
1/4 cup water or chicken broth
1 medium tomato
1/2 red or green pepper
2 tablespoons of fresh parsley
pinch of salt
1/2 of a lemon
1/4 cup of rice wine vinegar
How To Make Chicken Avocado Salsa:
First start by cooking your chicken. I cooked mine in an Instant Pot. For the Instant Pot I put 2 raw fresh chicken breast in. I pushed manual and set timer to 16 minutes with a cup of water at the bottom. Used high pressure too. Then make sure the top little button is sealed. Let that cook until tender.
Once chicken is done. Take out and let cool a few minutes. Then shred into a pan. Add in your paprika, Worcestershire. parmesan, parsley, salt/pepper, and water. Stir it around a little and put it into the oven for 7 minutes at 350’F.
While you chicken is baking, make your salsa. Cut up the avocado, tomato, and pepper and toss into a bowl. Next you want to add in your chopped parsley and squeeze a little of your lemon. Now add your rice vinegar and salt. Toss it around and place in fridge until chicken is done.
Once the chicken is done being baked, take it and divide it onto plates once it’s cooled a little. Then take out your salsa and give it a toss and spoon as much as you want on top of your chicken. Then serve and enjoy.
You can put this inside tacos, pair with chips, or truly just enjoy it on it’s own. I cannot wait to hear what you all think of it!