Photo courtesy of Cooling Light.com
We now live in California and it is so much fun stepping into the back yard to get produce. Our citrus tree collection includes 2 lemon, 2 grapefruit, 1 lime, 2 orange and 1 mandarin orange. Needless to say, fresh squeezed lemonade is now my daughters' favorite drink.
We had this recipe for dinner the other night. It's definitely a low-fat recipe but the avocado salsa adds a lot of flavor. I even found myself eating the salsa as a topping to my white rice. The original recipe recommends serving with safron rice (pictures above) but I couldn't find my safron so instead I added chicken boullion, a squeeze of lime and fresh cilantro to the rice. This recipe is great with lime or you can substitute lemon if that's what is handy. Also, I used purple onion in the salsa since it adds color and a touch more flavor.
Besides the big flavor of the finished dish the other big bonus to this dish is that you only marinade the chicken for 3 minutes! I love quick preparation meals!
Cilantro-Lime Chicken with Avocado Salsa
(Recipe courtesy of Cooking Light magazine)
2 T minced fresh cilantro
2 1/2 T fresh lime juice
1 1/2 T olive oil
4 skinless, boneless chicken breasts
1/4 t salt
1 c chopped tomato
2 T finely chopped onion
2 t fresh lime juice
1/4 t salt
1/8 t ground pepper
1 avocado, peeled and diced
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 t salt. Heat a grill pan over medium-high heat. (I used our BBQ.) Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
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.
*Jayne's Notes: I thought it definitely needed more salt so that was added later once the food was served.