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Mexicali Chicken

Amy Kalyn Sims
Prep time 5 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 1 chicken breast with juices and 1 tablespoon avocado)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.