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.
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
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
How to Make It
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.
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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I know most people get annoyed with 5 star reviews followed by revisions but I rarely ever follow a recipe as written as I usually find, given my personal flavor profiles/preferences, there is room for personalization. With that said - I made the following changes:
I used a whole chicken, skin removed and cut into quarters (breast/wing and leg/thigh). For the marinade I combined (in a blender) a generous 1/3 cup fresh lime juice (about 4 limes), a large handful of cilantro (about 1/2 cup), 2 garlic cloves, 3 T. plain yogurt, 1 T. avocado oil, 2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp ground cumin (blended until smooth).
I combined the marinade and quartered whole chicken in a Ziplock bag and allowed to marinate overnight.
I cooked the chicken quarters for approximately 1 hour at 375˚F (convection).
Served with the tomato avocado salsa (although I did add chopped cilantro to the salsa), saffron rice and a Mexican green salad with cilantro lime dressing.
Amazing recipe. For once, I didn't have to add a thing and the dish was amazing. As others said, I marinated the chicken for about an hour (as long as it took me to prep everything else and cook the rice). This was also incredibly fast and easy, and only dirtied a few dishes, so I would highly recommend this for a quick weeknight dish!
This is one of our go to recipes when we have avocados. We have made a few modifications. We cut up the chicken into bite size pieces so it cooks quicker. We also marinate longer. We also add cilantro to the salsa. I recommend making extra salsa because it will go quick.
This was a great recipe! I followed the directions exactly, it was so easy and very quick to prepare. It had a lot of flavor and tasted very fresh. I started the marinade first and let the chicken marinate while I prepared the rest of the dish. I served the chicken with a side of Spanish style rice. My boyfriend loved it! I will definitely be making this again. Next time I plan to add a few jalapenos to spice it up a bit.
This was so quick and easy, and even more delicious. My husband says he's tired of chicken, but thought this was great. I did marinate the chicken closer to 10 minutes and added about a tablespoon of cilantro to the salsa. I bbq'd the breasts. We will be having this often and would be great for company as it doesn't take much time and makes for a nice presentation.
Terrific recipe for a busy week night. Would also make a nice lunch entree. I marinaded the chicken longer, added more cilantro to the marinade, more lime juice to both the marinade and salsa, and cooked the chicken in the oven, finishing it under the broiler, to avoid the mess on the cooktop. I serve it with roasted asparagus or raw zucchini and carrots chopped and added into either a brown rice mix (Trader Joe's has a great one if you have the time to cook it) or TJ's frozen brown rice which microwaves in 3 minutes, plus more fresh herbs. Big hit with my picky 16 year-old and husband.
I love this recipe. So quick and easy, but really delicious. I have made it exactly as the recipe directs, or I have substituted tilapia for the chicken (just don't cook the fish quite as long) and it is delicious with the tilapia as well. The salsa is very light and refreshing. Definitely a quick and easy dish that is impressive enough for guests.
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