Tonight I wanted to spice up my normal chicken breast dinners so I found this recipe that gives it a south of the border spin. I was able to use a fresh jalapeno pepper and garlic clove from yesterday’s Farmer’s Market, a green onion from my own garden, as well as some other seasonal produce: a tomato and an avocado.

I always like a recipe that I can prep ahead of time so being able to make the salsa and marinate the chicken before dinnertime hit was a nice time saver. I’m sure you could make the salsa (minus the avocado) even a day before and refrigerate until the next evening’s meal. I also added the substitution tips at the bottom of the recipe that would make this dinner ready for the oven in a flash.

I served this alongside some Spanish-style rice and added some fresh cilantro to garnish the chicken when serving. I didn’t have any tortillas so I couldn’t make the homemade tortilla chips. But, luckily, this dish didn’t need it. It was seriously addicting to eat–and this is chicken, people! It was fresh, healthy, and bursting with flavor and the chicken was SO moist! There was a slight heat to it but not enough to turn me off it which spicy food normally does. Winner! Here’s my aptly named fiesta chicken:

©EverydayCookingAdventures 2013

Fiesta Chicken Breasts with Tomato-Avocado Salsa

From: Betty Crocker
Makes 2 servings
Prep Time: 15 Minutes
Total Time: 2hrs 20 mins

Ingredients:
Tomato-Avocado Salsa
1 medium tomato, seeded and chopped (3/4 cup)
1 medium avocado, pitted, peeled and chopped (1 cup)
1 medium green onion, sliced
1/2 to 1 tablespoon lime juice
3/4 teaspoon finely chopped jalapeño chili
1 clove garlic, finely chopped
1/4 teaspoon salt

Chicken
2 bone-in chicken breasts (about 1 lb)
2 tbsp lime juice
2 tbsp vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon vegetable oil
2 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

Directions:
1. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix lime juice, vegetable oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.

2. Heat oven to 375°F. Spray 8-inch square pan with cooking spray. Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).

3. In 10-inch skillet, heat 1 tablespoons vegetable oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

Substitution Tip: 1/2 cup purchased thick-and-chunky salsa can be substituted for the Tomato-Avocado Salsa. Gently stir 1/2 cup chopped avocado into purchased salsa.