Mexicali Chicken

Amy Kalyn Sims

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.

Yield: Makes 4 servings (serving size: 1 chicken breast with juices and 1 tablespoon avocado)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 63mg
  • Iron: 1mg
  • Sodium: 345mg
  • Calcium: 28mg

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)

Preparation

  1. 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. 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. 3. Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
  4. 4. Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.
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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