Chicken with Summer Salsa

Ingredients

• 12cherry tomatoes, halved
• 60 ml (¼ cup)green bell pepper, finely diced
• 28 g (1 oz)avocado, diced
• 10 ml (2 tsp)chopped cilantro
• 30 ml (2 tbsp)lemon juice
• ½ tspsalt and pepper, to taste
• 4boneless, skinless chicken breasts
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)lemon juice
• ½ tsponion powder
• ½ tspgarlic powder
• ½ tspchilli powder
• ½ tspsalt
• ½ tsppepper

Instructions

1. 1

   Mix the salsa

   Stir the tomatoes, green pepper, avocado, cilantro, 30 ml (2 tbsp) lemon juice and salt together in a medium bowl. Cover and refrigerate.

2. 2

   Marinate the chicken

   In another medium bowl, combine the olive oil, 30 ml (2 tbsp) lemon juice, onion powder, garlic powder, chilli powder, salt and pepper. Add the chicken and turn each piece to coat it well, then leave to marinate for 15 minutes.

3. 3

   Cook the chicken

   Heat a large pan over medium heat and add the chicken. Cook for 5–6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 74°C (165°F).

4. 4

   Rest and serve

   Let the chicken rest for 5 minutes, then top it with the salsa and serve.

What is chicken with summer salsa?

This is a simple skillet chicken dish topped with a fresh mixture of tomatoes, green pepper, avocado and cilantro. Its bright, lemony salsa contrasts with the warmly spiced chicken.

The recipe's summer feel comes from the chilled, uncooked topping rather than a particular regional tradition. Keeping the salsa cool and adding it just before serving gives the dish a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 54g protein, 5g carbs, 17g fat.

The chicken provides most of the protein, while the olive oil and avocado supply much of the fat. Tomatoes, pepper and the small amount of avocado contribute some carbohydrates and fibre. Pair a portion with a generous serving of vegetables or a measured portion of rice or potatoes to round out the plate.

A salsa that stays fresh

Tomatoes: Halving them lets their juice mingle with the lemon while keeping the salsa chunky.

Avocado: Dice it small enough to spread through the topping, but fold it in gently so it does not turn to mush.

Chilling: Cover the bowl and refrigerate the salsa while the chicken marinates and cooks.

Seasoning and marinating

The chicken marinade combines lemon juice and olive oil with onion, garlic and chilli powders. Coat every piece so the seasoning is distributed across the surface.

Fifteen minutes is the stated marinating time. Keep the chicken refrigerated if it will be left for longer before cooking.

Getting the chicken right

Thickness: The recipe allows 5–6 minutes per side, but thicker breasts may need longer than thin ones.

Doneness: Use the internal temperature, not just the golden surface, as the cue; the centre should reach 74°C (165°F).

Resting: Leave the chicken for 5 minutes after cooking so it is not cut into immediately.

A simple serving plan

Spoon the cold salsa over the chicken just before serving, so the topping remains distinct from the hot, browned meat.

Serve with a grain, bread or potatoes for a more substantial meal, or add a green salad if you want another fresh element.

Timing the components

Make the salsa first and refrigerate it while the chicken marinates. The 15-minute marinade gives you a natural window to prepare any side dishes.

Cook the chicken close to serving time, then allow its 5-minute rest before topping it with salsa.

Recipe notes & tips

• Cut the green pepper and avocado into small, even pieces so they mix easily with the tomatoes.
• Taste the salsa before serving and adjust its salt and pepper to your preference.
• Turn the chicken in the marinade to coat both sides and the edges.
• Use a food thermometer to check the thickest part of each breast.
• Keep the salsa chilled until the chicken is ready to serve.

Variations

• Add cucumber: Dice it finely for extra crunch in the salsa.
• Use lime: Replace the lemon juice with lime juice for a different citrus note.
• Change the herbs: Use chopped parsley instead of cilantro.
• Add heat: Include finely chopped fresh chilli in the salsa.
• Serve with grains: Spoon the chicken and salsa over cooked rice or quinoa.

Common mistakes to avoid

• Skipping the coating: Turn each breast in the marinade so the seasoning covers the whole piece.
• Crowding the pan: Cook in batches if the chicken pieces do not fit with space around them.
• Judging by colour alone: Check that the centre reaches 74°C (165°F).
• Cutting straight away: Rest the chicken for 5 minutes before serving.
• Adding salsa too early: Top the chicken just before serving to keep the salsa cool and fresh.

How to store

Refrigerate leftover chicken and salsa in separate airtight containers within 2 hours of cooking, and use within 3 days. Reheat the chicken until piping hot; serve the salsa cold, as its texture may soften after storage.

Frequently asked questions