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Broiled Chicken Breasts with Avocado Salsa

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • 2 large boneless, skinless chicken breasts (1 1/2 pounds) or 1 1/2 pounds chicken cutlets
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • Salt and pepper
  • 2 cloves garlic
  • 2 avocados
  • 1 small red onion
  • 1 cup ripe cherry tomatoes
  • 1 lime
  • 1 jalapeño chile, or more to taste

Several sprigs fresh cilantro

Instructions

  1. Turn the broiler to high; put the rack 4 inches from the heat.
  2. If you’re using whole breasts, cut each in half horizontally to make 2 thin cutlets. Press down on each with the heel of your hand to flatten them a little.
  3. Put the cutlets on a rimmed baking sheet, rub with 2 tablespoons olive oil, and sprinkle with 2 teaspoons paprika and some salt and pepper.
  4. Broil, turning once, until lightly browned on both sides and just cooked through, 2 to 5 minutes per side
  5.  Peel and halve 2 cloves garlic.
    Halve and pit the avocados, cut the flesh into cubes, and scoop it out of the skin into a medium bowl.
    Trim, peel, and chop the onion; add it to the bowl.
  6. Rub the browned cutlets all over with the raw garlic and put them on plates or a platter. Discard what’s left of the garlic.
  7. Halve 1 cup cherry tomatoes; add them to the bowl.
    Halve the lime.
    Trim and halve the jalapeño, remove the seeds if you like, chop, and add to the bowl of salsa.
    Chop several cilantro sprigs; add to the salsa.
  8. Squeeze the lime juice into the salsa and sprinkle with salt and pepper; stir to combine. Taste and adjust the seasoning. Spoon the salsa over the top of the chicken and serve.

— Recipe from How to Cook Everything Fast