ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Chicken with Tomatillo-Avocado Salsa

Beau Gustafson
Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)
Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.

Ingredients

  • 4 ounces tomatillos (3 tomatillos)
  • 3/4 cup peeled chopped avocado
  • 1/3 cup sliced radish
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/2 teaspoons poultry seasoning

Nutrition Information

  • calories 199
  • caloriesfromfat 28 %
  • fat 6.2 g
  • satfat 1.2 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 30.5 g
  • carbohydrate 4.9 g
  • fiber 2.2 g
  • cholesterol 74 mg
  • iron 1.5 mg
  • sodium 529 mg
  • calcium 25 mg

How to Make It

  1. Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.