Rating: 4.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 12

Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

Jackie Mills, MS, RD
Recipe by Cooking Light January 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

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  • While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.

Nutrition Facts

317 calories; calories from fat 0%; fat 8.7g; saturated fat 1.4g; mono fat 3.5g; poly fat 1.9g; protein 39g; carbohydrates 24.4g; fiber 5.2g; cholesterol 94mg; iron 2.2mg; sodium 705mg; calcium 50mg.
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