Unusual & delicious - recommend butterfly breasts - cooks quicker
Seared Chicken with Tomatillo-Avocado Salsa
Beau Gustafson
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.
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 199
- Calories from fat: 28%
- Fat: 6.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 30.5g
- Carbohydrate: 4.9g
- Fiber: 2.2g
- Cholesterol: 74mg
- Iron: 1.5mg
- Sodium: 529mg
- Calcium: 25mg
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
Preparation
- Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.
- 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.
Seared Chicken with Tomatillo-Avocado Salsa Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Tomatillo Roll-Up
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Avocado Chicken Salad
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Chicken Tostadas and Avocado Salsa
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