Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 28%
  • Fat: 7.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 35.6g
  • Carbohydrate: 7.3g
  • Fiber: 2.7g
  • Cholesterol: 94mg
  • Iron: 1.7mg
  • Sodium: 533mg
  • Calcium: 34mg

Ingredients

  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
  • 1 cup grape tomatoes, halved
  • 1/2 cup prechopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped

Preparation

  1. 1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
  2. 2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
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