darla's mex chicken & avo pico

(1 rating)
Recipe by
Darla McLain
Sioux Falls, SD

Because we LOVE Mexican food, I'm always looking for dishes to help feed that need. This one popped into my head one evening as I was trying to discover something special and different to do with chicken. Seems like we eat alot of chicken and this really was a winner.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Grill

Ingredients For darla's mex chicken & avo pico

  • DARLA'S MEX CHICKEN AND AVO PICO
  • 4
    boneless, skinless chicken breasts
  • 2 Tbsp
    olive oil-any kind
  • 2 Tbsp
    lime juice-bottled or fresh
  • 2 tsp
    minced garlic-fresh or bottled
  • 1/2 c
    chopped cilantro
  • 1-2 md
    haas avocados-diced
  • 1 md
    tomato-diced
  • 3-4 sm
    red onion-diced
  • 1-2 md
    jalapeno chilis-minced
  • 1/2
    green onions-chopped
  • lemon juice-fresh or bottled to keep from browning
  • 1-2 can
    pinto beans
  • flour tortillas

How To Make darla's mex chicken & avo pico

  • 1
    Pound chicken breasts 1/4" thin for even and quick grilling. Combine Olive Oil, Lime Juice, garlic seasoning, salt and pepper in lg. ziploc bag. Mix and add chicken pieces. Let marinade for 20 minutes
  • 2
    For the Avo Pico-in a bowl combine: chopped cilantro diced avocado diced tomato diced red onion minced jalapenos chopped green onions lemon juice Toss to coat with the lemon juice-refrigerate until ready to serve. Grill chicken until done. They'll cook quick because they're pounded thinly. Open Pinto Beans and heat on stove top. Heat Flour Tortillas. Serve-Sour Cream and grated cheese would be good also, if you like.
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