Check out some of my other favorite low carb chicken recipes:
- BLTA Pesto Chicken Salad
- Muffuletta Chicken
- Bacon Wrapped Chicken Stuffed with Mushroom Ricotta
- Sour Cream Smothered Chicken
- Chicken Dijon with Mushrooms and Artichokes
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1 1/2 lbs Boneless Skinless Chicken Breasts – 4 Breast Total
1/2 Lime – Juice
**For the salsa**
1 Ripe Avocado – Peeled, Pitted and Cubed
In medium bowl, combine avocado, tomato, chopped cilantro, garlic, red onion, artichoke hearts, and capers.
Add feta, olive oil, lime juice and salt and pepper. Lightly toss until all ingredients are well incorporated. Allow salsa to refrigerate at least one hour before serving. Doing this will allow all of the vibrant flavors in this salsa to come together.
Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
In small bowl, combine lime juice, olive oil, garlic, and cilantro. You will use this mixture to baste your chicken breasts.
Combine all of the seasoning. This will be your rub for the chicken
Baste one side of each chicken breast, and then sprinkle seasoning on each basted breast. Place basted, seasoned side down on the grill. Baste and season the other side of each breast. Flip as needed.
Grill until chicken is cooked all the way through. Top with Avocado-Feta Salsa, and enjoy!