Seared Chicken with Tomatillo-Avocado Salsa

5 Reviews
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Beau Gustafson
Yield
4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)
By Nancy Hughes
June 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 199
  • Caloriesfromfat 28%
  • Fat 6.2g
  • Satfat 1.2g
  • Monofat 3.1g
  • Polyfat 1g
  • Protein 30.5g
  • Carbohydrate 4.9g
  • Fiber 2.2g
  • Cholesterol 74mg
  • Iron 1.5mg
  • Sodium 529mg
  • Calcium 25mg

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

Acookstour's Review

mrsjroe
December 30, 2013
A good, easy, go-to meal during the week. I butterflied the breasts for quick cooking and to add some spice, I served with roasted jalapenos. Light and tasty.

shyn52's Review

shyn52
April 24, 2013
Unusual & delicious - recommend butterfly breasts - cooks quicker

nackley's Review

Acookstour
October 24, 2012
Awesome! The salsa is so fresh! I paired this with corn and then took a tortilla wrap baked it with a little cooking oil with some garlic powder and salt to rip up for chips.

carolfitz's Review

nackley
September 27, 2011
Supereasy. Made salsa to recipe. Subbed Montreal chicken seasoning for poultry seasoning. Grilled the chicken rather than pan-frying. Smeared a bit of refried black beans on the plate ("glue" to hold the chicken), topped with the tomatillo salsa, and served with fresh corn. Very tasty. (appetizer was CL's grilled jalapenos & a couple frozen margaritas)

mrsjroe's Review

carolfitz
June 03, 2013
N/A
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