Cilantro-Lime Chicken with Avocado Salsa

Cilantro-Lime Chicken with Avocado Salsa


Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts.


Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.



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

CALORIES 289 ; FAT 13.2g (sat 2.4g,mono 7.5g,poly 1.9g); CHOLESTEROL 94mg; CALCIUM 29mg; CARBOHYDRATE 6.6g; SODIUM 383mg; PROTEIN 35.6g; FIBER 3.6g; IRON 1.6mg

Cooking Light, APRIL 2009