In the warm months of summer, I just can’t get enough of this grilled chicken with avocado salsa. It’s fresh, vibrant, and so flavorful! As a bonus, this chicken and avocado recipe is low-carb and keto-friendly. It’s a light yet filling meal that’s packed with healthy fats to keep me full in the hot summer months without weighing me down.
I have found that the avocado salsa doesn’t keep especially well and is best made fresh when you are ready to serve it.
However, the grilled chicken breasts can be kept covered in the fridge for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 200°F oven for 15-20 minutes.
