Grill Memoirs: Spiced Chicken with Avocado Salad

I haven’t done one of these in a while and it’s summertime so here it is – another recipe for you to try out on the grill this weekend.

If you haven’t checked out my last blog post, go ahead and do that now.

Summer is one of my favorite seasons, next to fall/autumn. It’s a time for road trips, late night BBQ, drinks with friends on the porch or balcony with the music on blast (if you’re in the country that is), catching fireflies for the kids – the list goes on.

The best part though? Grilled meat. There’s something irreplaceable about the way a grill cooks meat, adding that smoky flavor to it. You can take your average cuts of chicken, beef, pork, or even turkey, and turn them into something memorable.

Let’s get started.

Grill Memoirs: Spiced Chicken with Avocado Salad

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While I’ll easily hit my protein mark by double when I fire up the grill, I also know that a balanced meal is really important. Like I’ve said since SUPP UP.’s inception, once you understand how nutrition works, you don’t need to eat boring – because you’ll know how to enjoy food while still keeping things nutritionally dense.

Here’s the recipe.

Spiced Chicken with Avocado Salad

A 9:16 image of a delicious looking grilled chicken breast with spices and herbs, being drizzled with a spoon of oil over a grill from the SUPP UP. blog — Get the SUPP UP. Nutrition Guides Bundle and save.

Makes: 2 servings – double or triple the recipe if you’re not just having dinner for two.

Prep Time: Depends on how quick you are in this case.

Cook Time: Depends on how hot your grill is.

Total Time: 30-45 minutes

Items Needed:

A barbecue (or an outdoor George Foreman Grill)
Some tongs
A few knives
A small bowl
A chopping board
A large bowl for the salad

Ingredients:

For the Grilled Spiced Chicken:

2 boneless, skinless chicken breasts (approx. 500g or 1.1 lbs)
2 Tbsp melted full fat butter or ghee (30 ml)
1 tsp smoked paprika (5 g)
1 tsp garlic powder (5 g)
1 tsp ground cumin (5 g)
½ tsp salt (2.5 g)
½ tsp black pepper (2.5 g)

For the Avocado Salad:

1 ripe avocado, diced (approx. 200g or 7 oz)
1 cup cherry tomatoes, halved (approx. 150g or 5 oz)
1 cup mixed salad greens (approx. 30g or 1 oz)
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
Salt and pepper to taste

Instructions:

Preheat the George Foreman grill or outdoor barbecue.
In a small bowl, mix the melted butter/ghee, smoked paprika, garlic powder, ground cumin, salt, and black pepper to create a marinade.
Rub the spice mixture over the chicken breasts evenly.
Place the marinated chicken on the grill and cook for about 6-8 minutes or until fully cooked and internal temperature reaches 75°C (165°F).
While the chicken is grilling, prepare the avocado salad by combining the diced avocado, cherry tomatoes, and mixed salad greens in a bowl.
Drizzle the lemon juice and olive oil over the salad, then season with salt and pepper. Toss it gently to combine.
Once the chicken is cooked, remove from the grill and let it rest for a minute before slicing.
Serve the sliced chicken alongside the avocado salad.

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You’ll probably noticed I skipped out on a carb here. In this case, that’s fine – the avocado is a healthy fat so it’ll be plenty filling alongside the chicken. The recipe is meant to be light enough for a hot summer day while still being packed with nutrition. Besides – you can enjoy other carbs like your favorite beer, or that dessert someone might bring over to share.

You can learn all this and more with the SUPP UP. No Bull Nutrition Guides and Meal Planner. If you haven’t already, get yours here today. You pay anywhere from $40 to $75 to an IG or TikTok fitness influencer for a boring, repetitive meal plan anyway; so why not pay to understand how nutrition really works, in less than 2 hours?

That’s the time it takes to read through any of the SUPP UP. guides – they’re designed to be packed with key information, but easy enough to digest and read from start to finish in under 2 hours.

Once you understand how food works, you’re not restricted by those who are judge and jury of what foods are “healthy” – get back to doing what was always meant to be done with food – enjoying it.

That’s all, folks.

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