Tuesday, November 17, 2009

Cilantro-Lime Chicken with Avocado Salsa

Another healthy, but oh-so-tasty hit!  I made this for dinner tonight and Abe loved it so much that he ate his portion and the portion I had made for his lunch tomorrow.

A simple marinade brightens this chicken up and the salsa adds tons of flavor.  It's done in a flash.  If you don't have a grill pan, you can either grill outdoors or use a skillet.  I love the grill pan, though, because it adds lovely grill marks.

Each serving clocks in at 289 calories and 13 grams of fat.

I got this recipe from Cooking Light. I served it with saffron rice and roasted pepper and broccoli. 

Cilantro-Lime Chicken with Avocado Salsa
Serves 4

2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breasts halves
1/4 teaspoon salt
Cooking spray

1 cup chopped plum tomatoes (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 avocado, peeled and finely chopped

1.  To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes (or even longer, if you have the time); discard marinade.  Sprinkle chicken evenly with salt.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add chicken to pan; cook 6 minutes on each side or until done.

2.  To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.  Add avocado; stir gently to combine.   Serve salsa over chicken.


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