Kenyan Grilled Chicken with Avocado Salad

Ingredients

• 4 each Chicken Breast
• 2 medium Avocado
• 2 medium Tomato
• 0.5 medium Red Onion
• 0.25 cup Cilantro
• 2 tbsp Lime Juice
• 3 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Chili Powder
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 3 tbsp Olive Oil, 1 tsp Garlic Powder, 1 tsp Paprika, 0.5 tsp Chili Powder, 1 tsp Salt, and 0.5 tsp Pepper. Add the 4 each Chicken Breasts to the bowl and turn to coat them evenly in the marinade. Let the chicken marinate for at least 15 minutes.
2. 2Prepare the avocado salad. Dice the 2 medium Avocados, 2 medium Tomatoes, and 0.5 medium Red Onion into 1.27 cm pieces. Finely chop the 0.25 cup Cilantro.
3. 3In a separate bowl, combine the diced 2 medium Avocados, 2 medium Tomatoes, and 0.5 medium Red Onion with the chopped 0.25 cup Cilantro. Add the 2 tbsp Lime Juice, a pinch of Salt, and a pinch of Pepper. Toss these ingredients together gently.
4. 4Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
5. 5Place the marinated 4 each Chicken Breasts on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
7. 7Serve the grilled 4 each Chicken Breasts alongside the prepared avocado salad.

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