I am a monthly subscriber of Cooking Light and I it is one of my favorite magazines for recipes! I have tried numerous recipes and very rarely have I been disappointed with the turnout. They always prove to be very delicious and healthy! Last night Kyle and I tried this cliantro-lime chicken and we loved it! It will definitely be one that we make a lot throughout the summer. Our farmers market just opened this morning but next time I am going to get some fresh and locally grown tomatoes and avocados to have an even tastier salsa!
Yield
4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)
Ingredients
CHICKEN:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
SALSA:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
Preparation
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon 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. Serve with saffron rice
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