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When it comes to cooking, few dishes can evoke the same excitement and satisfaction as a perfectly grilled chicken adorned with vibrant accompaniments. "Smoky Delight: Smoked Paprika Chicken with Avocado Corn Salsa" is one such dish that manages to charm both the palate and the eye, offering a delightful balance of smoky, savory flavors paired with fresh, colorful ingredients. This recipe stands out for its ability to elevate simple chicken breasts into a culinary experience that is not only mouthwatering but also visually appealing.

Smoked Paprika Chicken with Avocado Corn Salsa

Discover the exquisite flavors of Smoky Delight: Smoked Paprika Chicken with Avocado Corn Salsa. This recipe transforms simple chicken breasts into a culinary masterpiece, thanks to the smoky warmth of paprika and the refreshing crunch of avocado corn salsa. Perfect for casual gatherings or elegant dinners, it balances health with flavor effortlessly. Learn how to marinate, grill, and serve this vibrant dish that dazzles both the palate and the plate. Enjoy a delicious meal packed with nutrients and bursting with taste!
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Ingredients
  

For the Smoked Paprika Chicken:

4 boneless, skinless chicken breasts

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons olive oil

Juice of 1 lime

For the Avocado Corn Salsa:

1 ripe avocado, diced

1 cup corn kernels (fresh or frozen, thawed)

½ red bell pepper, diced

¼ red onion, finely chopped

1 jalapeño, seeds removed and finely chopped (optional for heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    Begin by preparing the marinade for the chicken. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, olive oil, and lime juice. Mix well to form a paste.

      Coat the Chicken:

        In a shallow dish or resealable plastic bag, add the chicken breasts and pour the marinade over them. Make sure the chicken is evenly coated. Cover the dish or seal the bag, and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for extra flavor.

          Prepare the Salsa:

            In a medium bowl, combine the diced avocado, corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Squeeze lime juice over the mixture and season with salt and pepper to taste. Gently toss to combine without mashing the avocado. Set aside.

              Cook the Chicken:

                Heat a grill or a grill pan over medium-high heat. Once hot, add the marinated chicken breasts. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

                  Rest and Slice:

                    Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute. After resting, slice the chicken into strips.

                      Assemble Your Dish:

                        Serve the sliced smoked paprika chicken on a plate or a platter, topped generously with the avocado corn salsa. You can also serve it with a side of rice or a fresh green salad for a complete meal.

                          Enjoy:

                            Dig in and savor the smoky flavors of the chicken mixed with the refreshing and creamy salsa!

                              Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings