Mexicali Chicken

Mexicali Chicken
Amy Kalyn Sims
For perfect avocado cubes, score a halved, pitted avocado with a knife--first lengthwise, then crosswise. Then just fold the skin back and let the cubes release.
Makes 4 servings (serving size: 1 chicken breast with juices and 1 tablespoon avocado)


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1 tablespoon Dijon mustard
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil
1/2 cup bottled salsa
2 tablespoons fresh lime juice
1/4 ripe avocado, cubed
2 tablespoons thinly sliced green onions (optional)


Prep: 5 Minutes
Cook: 10 Minutes

1. Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.

2. Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.

3. Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.

4. Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.

Created date

September 2006

Nutritional Information

Calories 177
Fat 7 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 24 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 63 mg
Iron 1 mg
Sodium 345 mg
Calcium 28 mg