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Mojo Grilled Chicken Breasts

Photo: Jennifer Causey Styling: Mindi Shapiro Levine

Yield

Serves 4 (serving size: about 4 ounces chicken, about 1/4 cup onions, and 1/4 avocado)

The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken.

Ingredients

  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 3/4 teaspoon kosher salt, divided
  • 1 pound skinless, boneless chicken breast halves
  • Cooking spray
  • 1 medium red onion, peeled and cut into 1/2-inch rings
  • 1 ripe avocado, peeled and sliced
  • 1 lime, cut into wedges
  • Chopped fresh cilantro (optional)

Nutrition Information

  • calories 217
  • fat 9.8 g
  • satfat 1.6 g
  • monofat 5.3 g
  • polyfat 1.2 g
  • protein 25 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 495 mg
  • calcium 17 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally.

  2. Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes, turning occasionally. Add 1/4 teaspoon salt and onions to reserved 1/4 cup marinade; cover tightly with plastic wrap. Let stand 10 minutes.

  3. Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime wedges. Garnish with chopped cilantro, if desired.