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

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. Fresh cilantro and zesty lime add a refreshing brightness to this light summer meal, perfect for the whole family. For a sensitive palate, use less or omit red pepper flakes.

Robin Bashinsky
Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

217 calories; fat 9.8g; saturated fat 1.6g; mono fat 5.3g; poly fat 1.2g; protein 25g; carbohydrates 7g; fiber 3g; cholesterol 73mg; iron 1mg; sodium 495mg; calcium 17mg; sugars 1g.
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