Lemon Herb Chicken with Avocado Salsa

Make lemon herb chicken with avocado salsa for dinner. Follow the ingredient list, cooking instructions and serving ideas.

Ingredients

Makes 2 servings (2 chicken breasts)

For the lemon herb chicken:

2 boneless, skinless chicken breasts (about 10–12 oz / 300g total)
2 tablespoons olive oil (divided)
2 cloves garlic, minced
Juice and zest of 1 small lemon
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
¼ teaspoon black pepper

For the Avocado Salsa:

1 large ripe avocado, diced
½ small cucumber, diced
2 tablespoons red onion, finely diced
½ jalapeño, seeded and minced (optional)
2 tablespoons fresh cilantro, chopped
Juice of ½ lime
1 tablespoon olive oil
⅛ teaspoon salt

Time Chart

Category	Time
Prep Time	8 minutes
Cook Time	10 minutes
Total Time	18–20 minutes
Net Carbs Per Serving	6g

That’s right — this lemon herb chicken recipe goes from cutting board to plate in under 20 minutes.

Step-by-Step lemon herb chicken Recipe Instructions

Step 1: Prep the Chicken (2 minutes)

Place the two chicken breasts between two sheets of parchment paper or plastic wrap. Gently pound with a rolling pin or meat mallet to an even ½-inch thickness. This ensures quick, even cooking — no raw centers or burnt edges.

Pat the chicken completely dry with paper towels. This step is crucial for getting a golden brown sear.

Step 2: Make the Lemon Herb Marinade (2 minutes)

In a small bowl, combine 1 tablespoon of olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, thyme leaves, sea salt, and black pepper. Mix well.

Rub this marinade all over both chicken breasts. Make sure every surface is coated. Let the chicken sit while you prepare the salsa (or up to 20 minutes if you have extra time).

Step 3: Prepare the Avocado Salsa (5 minutes)

In a medium bowl, combine the diced avocado, cucumber, red onion, jalapeño (if using), cilantro, lime juice, 1 tablespoon olive oil, and salt.

Gently toss everything together. Be careful not to mash the avocado — you want distinct chunks. Set the salsa aside. This lemon herb chicken recipe uses the salsa as both a sauce and a side dish, so don’t skip it.

Step 4: Sear the Chicken (8–10 minutes)

Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers and moves easily across the pan, add the two chicken breasts.

Do not move them for 4–5 minutes. Let the bottom develop a deep golden brown crust. Flip once. Cook the other side for another 4–5 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.

Note: Cooking time depends on thickness. Thicker breasts may need 1–2 extra minutes per side.

Step 5: Rest the Chicken (2 minutes)

Transfer the cooked chicken to a cutting board. Let it rest for 2 minutes without cutting. This step is not optional — resting allows the juices to redistribute throughout the meat. Cut too soon, and all those juices will run onto the board instead of staying in your chicken.

Step 6: Serve (1 minute)

Arrange chicken breast on plates. Top with a generous spoonful of avocado salsa. Serve immediately.

That’s it. This healthy Lemon Herb Chicken recipe is done in under 20 minutes.

Ingredient choices and recipe notes

Ingredient brands, substitutions and portion sizes change the nutrient totals. We have not verified a reproducible nutrition calculation for this recipe; earlier calorie, carbohydrate and other per-serving nutrition claims have been omitted. Preparation and cooking times are estimates, so allow for all listed steps, preheating, cooling or chilling.

Check the actual labels for allergens and added ingredients, particularly when using sauces, sweeteners or dairy alternatives. Substitutions can change the texture and cooking process as well as the nutrient content. A dietary label does not certify a recipe for a medical condition.

Check poultry reaches 165°F (74°C) with a food thermometer: FoodSafety.gov temperature chart.