Poulet à la salsa estivale

Ingrédients

• 12cherry tomatoesAmount12Ingredientcherry tomatoes, halved, halved
• 1/4 cupgreen bell pepperAmount1/4 cupIngredientgreen bell pepper, finely diced, finely diced
• 1 ozavocadoAmount1 ozIngredientavocado, diced, diced
• 2 tspchopped cilantroAmount2 tspIngredientchopped cilantro
• 1 tbsplemon juiceAmount2 tbspIngredientlemon juice
• SaltAmount1/2 tspIngredientsalt and pepper, to taste
• 4boneless skinless chicken breastsAmount4Ingredientboneless skinless chicken breasts
• 2 tbspolive oilAmount2 tbspIngredientolive oil
• 2 tbsplemon juiceAmount2 tbspIngredientlemon juice
• 1/2 tsponion powderAmount1/2 tspIngredientonion powder
• 1/2 tspgarlic powderAmount1/2 tspIngredientgarlic powder
• 1/2 tspchili powderAmount1/2 tspIngredientchili powder
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/2 tsppepper

Préparation

1. 1

   In a medium bowl, stir together the tomatoes, peppers, avocado, cilantro, lemon juiceAmount2 tbspIngredientlemon juice, and salt. Cover and refrigerate.

2. 2

   In another medium bowl, stir together the oil, lemon juice, onion powder, garlic powderAmount1/2 tspIngredientgarlic powder, chili powder, salt, and pepper. Add the chicken, making sure to cover each piece in the mixture, and let marinate for 15 minutes.

3. 3

   In a large pan over medium heat, add the chicken and cook for 5-6 minutes per side, depending on thickness, until golden brown and internal temperature is at 165°F.

4. 4

   Let the chicken sit for 5 minutes, the top with the salsa and serve.