Lime Cumin Crusted Chicken with Avocado Salsa
cup Fiber One™ original bran cereal
tablespoon ground cumin
teaspoons grated lime peel
boneless skinless chicken breasts (1 1/4 lb)
medium tomato, seeded, chopped (about 1/2 cup)
medium avocado, chopped (about 1/2 cup)
tablespoon chopped fresh cilantro
teaspoon chopped jalapeño chiles, if desired
Heat oven to 400°F. Spray cookie sheet with sides with cooking spray.
Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
In shallow bowl, mix cereal, cumin, lime peel and salt; set aside. Pour buttermilk into another shallow bowl. Dip chicken into buttermilk, then in cereal mixture, coating well; place on cookie sheet. Spray tops of chicken breasts with cooking spray.
Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in small bowl, mix salsa ingredients. Serve with chicken.
- Serve with a side of black beans and rice.
- Like things spicy? Use additional jalapeño chiles or another pepper of your choice.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- This fiber-crusted chicken is great topped with fresh avocado salsa.
Cumin Chicken with Rice Recipe
This one pan Cumin Chicken with Rice Recipe is topped with an easy Avocado Pineapple Salsa! This family-friendly meal is made with simple pantry seasonings yet it&rsquos packed with bold flavor! Ready in 30 minutes or less, it is perfect for busy weeknights!
This post was originally published in April 2016. I&rsquove updated the post below to include more information about Cumin Chicken. Plus, I took new photographs and have included a step-by-step photo collage to show you how easy this one pan chicken and rice is to make!
Hi friends! Happy Monday!? Before you give me that side eye, I know there is no such thing as a happy Monday&hellip unless it&rsquos a holiday of course!
Before we get to today&rsquos amazing recipe I want to quickly say thank you to those of you who left beach suggestions in the NC and SC area on my last post! You guys rock! And, you also have fabulous taste, because every city looked amazing!!
I&rsquom thinking I should take a sabbatical and hit every destination you guys recommended. If only life and reality would stop getting in the way. Those two can be a real buzz kill. 😉
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- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice set aside. Just before serving, fold avocado chunks into onion mixture season with salt and pepper. Serve chicken topped with salsa.
I first tasted this Citrus Chicken with Avocado Salsa while visiting our Edwards cousins in Hawaii. It was so delicious, I immediately asked if I could share the recipe. Luckily, they directed me to their recipe blog, Edwards Edibles, and it was right there (Kristen’s recipe… thanks Kristen)! It has since become a family favorite. We love the bright, summery flavors that come with just a few sweet, tangy, citrus ingredients.
This vibrant, flavorful marinade is really easy to make, and turns an ordinary chicken breast into a tropical flavor experience! Here’s what you need:
- Use zest and juice from the limes, oranges, and grapefruit that you’ll use in the fresh salsa.
- Honey, for added sweetness
- Extra Virgin Olive Oil
- Serrano Chile (find it in the produce section of your grocery store)
- Use fresh basil, cumin and cilantro if you can otherwise dried herbs will work great.
- Mix it all together and allow the chicken to marinate in a sealed plastic bag or a bowl for at least a couple of hours, preferably overnight.
- Grill it up and use any extra marinade to brush on during grilling.
Added cumin/comino. Used Napa cabbage instead of red. A huge hit with all ages.
Loved the cabbage salad mixture. Was a perfect addition to the fajitas.
Delicious, bright, enjoyed the textural component. Everyone raved. Love this alternative to the more traditional fajita!
So good! I thought it would be good, but didn't expect it to be great. I brined my chicken the night before (intact), and then threw them in the marinade before work (after cutting them into strips), and let them marinate in the fridge all day. I threw in the vegetables about 45 minutes before I cooked it all off. Added sour cream and guacamole as well as the cabbage and avocado mix and it was delicious!
The lime cabbage is a superb accompaniment for chicken fajitas. I don't think I'll ever use plain old lettuce for this kind of recipe again! The cabbage salad is a really refreshing dish to use as a side on its own. Perfect to pair with grilled meat or fish as well.
This was really beautiful from the variety of colors. red pepper, purple onion, green avocado. It's not the most delicious (or authentic) Tex-Mex, but for the ease and speed with which it comes together, I'll make it repeatedly. I like to follow the instructions the first time I make it, and then make changes after trying it. (I did add some tomatoes and manchego to the final product this time, and would do again.) I only marinated the chicken an hour, it would be better if it were longer. Also, I found the chicken to be WAY too oily, Iɽ cut it with some lime juice or vinegar next time. I love the idea of cumin and more garlic (maybe fajita seasoning?), and will try that, or will substitute another marinade. I thought the cabbage salsa was great, it made the dish I wouldn't change a thing about it.
I will never eat shredded lettuce again after making the slaw in this recipe. Easy, quick, and delicious fajitas. My family likes garlic, so I added a few more cloves.The slaw also works well with fish tacos.
Made this for my mom and I, we both liked it. I added cumin to the chicken like the other reviews suggested, I used bagged cole slaw starter instead of red cabbage, and I used lettuce instead of tortillas. I also subbed out 2T of plain fat free yogurt for the olive oil in the slaw to make the dish weight watchers friendly. I had some mango so I sliced it and put in in the slaw as well. Mango worked out really well, and the whole dish was very yummy!
Made this with home-grown red cabbage last year--so good, could not wait until the cabbage ripened again this year. If you are not a garlic fan, just omit it--works a-ok ditto for onion. But, do not omit the lime peel--mucho importante. To the marinade for chicken, I add 1/4 chopped small hot pepper, dash cayenne, sprinkle of paprika, 1/4 tsp salt and grinding of black pepper. To the marinade for cabbage, I add 1/4 chopped small hot pepper, 1/4 tsp salt and grinding of black pepper. Multigrain or whole wheat soft medium sized tortilla work well. Left-over cabbage makes good salad the next day.
These fajitas are absolutely amazing. We roast a pasture-raised chicken for one meal and use the leftover meat pieces for fajitas the following 2 nights. I will never do anything else with the leftover meat after roasting a chicken. This recipe is to die for.
This was pretty good. For the fajitas, I added extra garlic and cumin, and I also threw in some red bell pepper. The cabbage salad was very nice and light. Unfortunately, I didn't have any avocado, but after making this, I think guacamole would add some extra flavor. I also used less oil than the recipe called for. All in all, pretty good.
This is a summer staple and I find myself making it again and again. Fresh flavours, quick and easy, healthy, it's got it all!
I thought this was fabulous pretty much just the way the recipe reads. My family loved it and asked me to make it again soon. I used Napa cabbage instead of red cabbage, and I used guacamole instead of an avocado. I put out some pico de galo and sour cream and shredded cheese for those who wanted it. This will be staple in our household.
This was relatively quick & easy &, most importantly, yummy. Followed the recipe except used green instead of red cabbage and added some cumin & liquid smoke to the chix & veg marinade. Everyone enjoyed very much & we will be making all summer long for BBQs!
One more note - the day after. Next time, I'm going to make the cabbage a day ahead so that it has time to marinate in the lime juice, etc. It was even better for lunch!
This was great. I did add some lime juice, cilantro and spices to the chicken marinade, but left the cabbage dressing alone, except for 1 T. of sugar. As someone who loves traditional fajitas - cheese, salsa, sour cream, etc. - I thought these might not do it for me, but they turned out to be a great, healthy alternative than the usual recipe.
Great looking and tasting dish, with a few changes. Cabbage was rated as bland, so I added 1 Tbsp sugar, 1 pressed garlic clove, 1/4 chopped serrano pepper (no seeds), a dash each of onion powder, celery salt, salt, and pepper. To the chicken marinade add 2 Tbsp chopped cilantro, juice of 1 lime, 1/4 of a chopped serrano pepper, dash of paprika, cayenne, salt, and pepper.
My fiance and I made this recipe for a family dinner and it was a hit. The red cabbage salad was the star of the meal. I took other reviewers advice and added cumin and cayenne to the marinade but still felt it lacked in flavor. We will probably try out a different marinade next time. The salad will definitely become a staple.
Added cumin powder and extra garlic but this was still tasteless.
This was fabulous! I hate to review a recipe I didn't follow exactly, but the only thing I added was a T of cumin, garlic salt and onion powder to the marinade. To the cabbage salsa I added one diced tomato but, other than that, I stayed true to this unbelievably tasty recipe.
My husband ate 3 servings worth, which probably wasn't the point of this healthy meal, but it was a hit. For the next batch, we doubled the cabbage recipe for extra filling and crunch. So good, would eat that as a side salad by itself.
Yum! Easy and very satisfying. First time I made it, my husband didnt eat the cabbage in the first helping since he "isnt a fan of red cabbage". I convinced him to try his seconds with the cabbage and he was sold! Now everytime I make it, he piles the cabbage on! Excellent recipe.
This is good but 6 T of oil is ridiculous. 1 T for marinating the chicken is plenty. There is no need to put any in the slaw, and 1 T to grill the chicken/veggies is plenty. I added 1 t cumin, a few shakes of hot sauce and a dash of chipolte powder to the veggie saute. It was really great. Light, flavorful and pretty healthy when you omit most of the oil.
Pretty simple to make especially if you buy pre-chopped onions and cabbage but bland. We let it marinate for a couple of hours and the flavor just wasn't there. Flank steak may have been better but it definitely needs flavor from someplace other than chili powder.
Simple and delicious, I made this for my Boomer mom and dad who were skeptical since it was made with chicken and not skirt steak. They ended up loving it and helping themselves to seconds. I pulled the chicken from the grill early and let the peppers and onions carmelize before serving with the chicken.