Cookwith

Name: California Citrus & Herb Grilled Chicken with Scandalous Summer Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 large oranges, zested and juiced; 1 lemon, zested and juiced; 2 tbsp olive oil; 2 garlic cloves, minced; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 pint cherry tomatoes, quartered; 1 ripe avocado, diced; 1/2 small red onion, finely diced; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; 1 tbsp red wine vinegar; 1 tbsp olive oil (for salsa); 1/4 tsp sea salt (for salsa); Mixed baby greens or arugula, for serving (about 4 cups)

California Citrus & Herb Grilled Chicken with Scandalous Summer Salsa

CrushedLemon1034

Inspired by the dramatic twists of a viral concert moment, this dish captures California’s fresh, bold spirit and a hint of mischief. Juicy grilled chicken gets zapped with zesty orange and lemon, echoing Foxborough’s electric atmosphere. The 'scandalous' salsa—colorful, spicy, and a bit unexpected—pairs sweet tomatoes and creamy avocado with a sly kick of jalapeño, reflecting the buzz of a secret revealed. Served atop crisp greens, this dinner is light, vibrant, and sure to fuel conversation (or speculation) around any table. It’s gluten-free, dairy-free, and a total crowd-pleaser.

Ingredients

Instructions

In a large bowl, combine orange juice and zest, lemon juice and zest, 2 tbsp olive oil, minced garlic, smoked paprika, cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk to combine.
Add chicken breasts to the marinade, turning to coat well. Cover and refrigerate for at least 20 minutes (up to 2 hours).
While chicken marinates, prepare the salsa: In a medium bowl, combine cherry tomatoes, avocado, red onion, jalapeño, cilantro, red wine vinegar, 1 tbsp olive oil, and 1/4 tsp salt. Gently toss to combine and chill until ready to use.
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and let excess drip off.
Grill chicken 5-7 minutes per side, or until cooked through and juices run clear. Transfer to a plate and let rest 5 minutes.
To serve, arrange a bed of mixed baby greens on each plate. Slice grilled chicken and fan over greens. Top generously with the summer salsa.
Garnish with extra cilantro or a drizzle of citrus juice if desired. Serve immediately.