Cilantro-Lime Chicken with Avocado Salsa

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A three-minute dip into a pungent cilantro-lime marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 289
Fat 13.2 g
Satfat 2.4 g
Monofat 7.5 g
Polyfat 1.9 g
Protein 35.6 g
Carbohydrate 6.6 g
Fiber 3.6 g
Cholesterol 94 mg
Iron 1.6 mg
Sodium 383 mg
Calcium 29 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

April 2009