• Lisa Jarvis

Chili Glazed Chicken with Avocado Salsa


You probably know by now that I love sweet and spicy flavors! Oh yeah! This chili glazed chicken hits the spot with a yummy mix of honey and sriracha! I made this in a cast iron skillet, but any oven proof skillet will work! The avocado salsa compliments it perfectly! Serve it on brown rice or riced cauliflower... Hope you enjoy it!


Here’s what you need: (4-5 servings)


4-5 boneless, skinless chicken breasts

1T olive oil

3 T honey

1 T sriracha

1 t lime juice


For the salsa:


2 avocados

1 orange or yellow bell pepper chopped

2 T red onion, minced

3-4 cherry tomatoes,chopped

1/4 cup cilantro, chopped

1 small Jalapeño, seeded and minced

1 T olive oil

juice and zest of one lime

salt to taste


Mix all the ingredients for the salsa together in a bowl and cover. Pound out the chicken breasts to about 1/4 to 1/2 inch thickness. Preheat the oven to 425. Heat the oil in an oven proof skillet and sear the chicken on both sides about 3 minutes on both sides. You can leave the chicken in an oven proof skillet, or place the chicken on a baking sheet. Mix the honey, sriracha, and lime juice. Drizzle the honey mixture over each chicken breast. Cook in the oven at 425 for 6-8 minutes or until it reaches an internal temperature of 165. Serve topped with the avocado salsa. Yum!

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