Grilled Chicken Breast with Guacamole and Pico
Directions
- 1Place the chicken breast on parchment paper on a cutting board.
- 2Use a fork to tenderize the chicken breast.
- 3Place another sheet of parchment paper on top of the chicken.
- 4Pound out the chicken breast with a pot.
- 5Season both sides of the chicken breast with Tex-Mex taco seasoning.
- 6Place the seasoned chicken breasts on a Traeger grill at 350 degrees Fahrenheit.
- 7Check the chicken in about 10 minutes.
- 8While the chicken is grilling, prepare the guacamole.
- 9Cut the avocado in half and remove the seed.
- 10Make cuts in the avocado both ways to make it easier to mash up.
- 11Use a spoon to scoop out the avocado into a bowl.
- 12Add the juice of one lime to the avocado.
- 13Mash up the avocado.
- 14Add a big pinch of salt to the mashed avocado and mix it up.
- 15Add one serrano pepper with seeds, Roma tomatoes without seeds, a little red onion, and some cilantro to the guacamole.
- 16Prepare the pico by combining Roma tomatoes, red onion, and serrano peppers in a bowl.
- 17Add the juice of one lime and a big pinch of salt to the pico.
- 18Add a little bit of cilantro to the pico and mix everything.
- 19Check the internal temperature of the chicken; it should be around 153-154 degrees Fahrenheit.
- 20Remove the chicken from the grill after about 20 minutes (10 minutes per side) and cover it with tin foil.
- 21Let the chicken sit for about 5 minutes.
- 22Slice the chicken at an angle.
- 23Serve the sliced chicken with guacamole and pico.
Ingredients
- chicken breast
- Tex-Mex taco seasoning
- 3 avocados
- 1 lime
- salt
- 1 serrano pepper with seeds
- Roma tomatoes without seeds
- red onion
- cilantro
Equipment
cutting boardparchment paperforkpotbaking trayTraeger grillknifebowlspoonlime squeezermeat thermometertin foil
Tips
- Season both sides of the chicken.
- If you like lime, add more to the guacamole.
- If you think cilantro tastes like soap, just don't add it.
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