Ingredients
4skinless chicken breastsboneless
¾tsppaprika
½tspgarlic powder
½cayenne pepperto taste
¼tsponion powder
¼tspdried thyme
¼tspdried oregano
salt
black pepperfreshly ground
1tbspolive oil
1 ear corngrilled or 3/4 cup frozen corn, thawed
1Romatomatodiced
⅓cupred bell pepperdiced, or green bell pepper
½avocadodiced
3tbspred onionchopped
2tbspcilantrochopped
1tbspfresh lime juice
1tbspolive oil
Preparation
Preheat a grill over medium-high heat to about 425 degrees F.
Pound thicker parts of chicken with the flat side of a meat mallet to even out their thickness.
In a small bowl, whisk together paprika, garlic powder, cayenne pepper, onion powder, thyme, and oregano. Season with salt and pepper to taste.
Brush both sides of chicken breasts lightly with olive oil then sprinkle both sides evenly with seasoning mixture. Grill until center registers 165 degrees F, for about 4 minutes per side.
Meanwhile in a medium mixing bowl, toss together corn, tomato, bell pepper, avocado, red onion, cilantro, lime juice, and olive oil.
Season with salt and pepper to taste.
Let chicken rest off of grill 5 minutes tented with foil then serve warm with Avocado Corn Salsa.
