Smoked Paprika Chicken with Avocado Corn Salsa

If you’re in search of a dish that perfectly balances vibrant flavors and nutritional benefits, look no further than Smoky Delight: Paprika Chicken with Avocado Corn Salsa. This recipe not only showcases the smoky depth of paprika but also highlights the refreshing crunch of avocado and corn salsa, making it a feast for the senses. The contrasting flavors and textures come together to create a dish that is both visually stunning and deliciously satisfying.

Discover the perfect harmony of flavors with Smoky Delight: Paprika Chicken with Avocado Corn Salsa. This delicious recipe features juicy chicken marinated in smoky paprika, paired with a refreshing avocado corn salsa that brings a burst of texture and taste. Packed with lean protein and healthy fats, it's a nutritious choice for any meal. Whether for a weeknight dinner or a summer gathering, this dish is sure to impress your guests and satisfy your cravings. Enjoy a vibrant meal that's as good for your taste buds as it is for your health!

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Ingredients

4 boneless, skinless chicken breasts

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 lime (juiced)

1 cup corn kernels (fresh, frozen, or canned)

1 large ripe avocado, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

1 jalapeño, deseeded and finely chopped (optional)

Instructions

Marinate the Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Rub the spice mix over both sides of each chicken breast. Drizzle with 1 tablespoon of olive oil and lime juice, then let the chicken marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts. Grill them for about 6-7 minutes on each side, or until the chicken is fully cooked (internal temperature of 165°F or 75°C). Remove from the grill and let rest for 5 minutes before slicing.

Prepare the Salsa: While the chicken is resting, in a mixing bowl, combine corn, diced avocado, red onion, cherry tomatoes, cilantro, and jalapeño (if using). Drizzle with the remaining tablespoon of olive oil and an additional squeeze of lime juice. Gently toss everything together to combine, being careful not to mash the avocado.

Serve: Slice the grilled chicken and place it on a serving platter. Spoon the avocado corn salsa generously over the top or serve it on the side. Garnish with extra cilantro or lime wedges if desired.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4