Citrus Grilled Chicken w/ Southwest Salsa

Turn up the flavor with this Citrus Grilled Chicken served alongside a bold Southwest Salsa packed with black beans, sweet corn, and creamy avocado. This TexMex-style plate is grilled to perfection and seasoned with Kountryville’s own Badia Citrus Blend for that tangy, savory punch that’ll have you scraping the plate.

Ingredients

• 2 boneless, skinless chicken breasts

• 2 ears corn (grilled corn optional) or 1 can of whole corn kernels

• 8 oz. mini sweet peppers

• 1 can black beans, drained

• 1 bunch cilantro

• 2 tomatoes

• 3 avocados

• ¼ red onion – more or less to liking

• Juice from 1 lime

• 1 tablespoon fresh dill

• ½ cup Bolthouse Farms Cilantro avocado yogurt dressing

• ¼ cup Mike's Hot Honey

• ½ cup Badia Citrus Blend, separated

• 1 teaspoon Himalayan pink salt

• Avocado oil

• Tajín

• Tortilla chips (if desired)

Instructions:

Southwest Salsa

1. Dice the sweet peppers, cilantro, tomatoes, avocados, red onion, and fresh dill. Add all to a large bowl.

2. Drain the black beans and add them to the bowl.

3. If using fresh corn, cut the kernels off the cobs. If using canned corn, drain it first. Add corn to the bowl.

4. Cut the lime in half and squeeze the juice from both halves into the bowl.

5. Add the salad dressing, honey, avocado oil, ¼ cup Badia Citrus Blend, and Himalayan pink salt.

6. Mix all ingredients until well blended. Set aside.

For the Chicken

1. Season both sides of each chicken breast with ¼ cup Badia Citrus Blend.

2. Place chicken on a grill or grill pan.

3. Cook evenly on both sides until internal temperature reaches 165°F.

4. Remove chicken from heat and let it rest.

5. Slice chicken into strips.

6. Plate chicken and serve with the prepared Southwest Salsa and tortilla chips.

And if you're like me and like a good drink with your meal, you've got to pair this with a good ol' margarita!

Flavor Tip from Kountry Kevin:

For a zesty twist, sub in Kountryville’s Bold Lemon Pepper for the citrus blend. Packed with lemon oil, black pepper, garlic, and herbs, it cranks up the brightness and brings a bold Southern kick that pairs perfectly with the creamy avocado and sweet corn in that salsa. Tangy, punchy, and full of flavor—just how we like it down in Kountryville!

Tried it and made it your own? We’re all ears—comment below and let us know how it turned out! Follow the blog for more soulful recipes and a glimpse into Kountry Kevin’s kitchen life.