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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 13.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 35.6g
  • Carbohydrate: 6.6g
  • Fiber: 3.6g
  • Cholesterol: 94mg
  • Iron: 1.6mg
  • Sodium: 383mg
  • Calcium: 29mg

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. 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. 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.

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