Admittedly, this is a dish that is probably more summery than fall-ish, but the avocados at the grocery store were still looking good, and I was in a rare mood of craving a light, healthy dish for dinner. As much as I love everything about fall (most notably the recipes) this is the time of year when I begin to veer off my healthy course of meals and start venturing into the fatty, caloric, high-cholesterol holiday delights. I like to try and balance out my meals whenever possible, so I don't feel guilty indulging in apple cider donuts or pumpkin orange bread (recipe to follow shortly). This dish was quick, easy, healthy, and incredibly satisfying! I would have loved to have had leftovers for lunch the next day, but Will managed to polish off the last piece of chicken during dinner. Another chicken recipe I will be repeating!
Source: Cooking Light, April 2009
Ingredients:
- 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
Directions:
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.
2. Remove chicken from marinade; discard marinade.
3. Sprinkle chicken evenly with 1/4 teaspoon salt.
4. 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.
5. 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.
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