Ingredients:
Chicken
1 Tablespoon minced fresh cilantro
1 ¼ Tablespoon fresh lime juice
¾ Tablespoons olive oil
2 (6-ounce) skinless, boneless chicken breast halves
Sea salt to taste
Salsa
½ cup chopped plum tomato (about 2)
1 Tablespoon finely chopped onion
1 teaspoons fresh lime juice
Sea salt to taste
Cayenne pepper to taste
½ avocado, peeled and finely chopped
Directions:
To prepare chicken, place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness.
Combine first 3 ingredients in a large bowl; toss chicken breasts in marinade and let stand 30 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt.
Heat a grill pan over medium-high heat. Lightly coat pan with oil. 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.
Makes 2 servings
This recipe was inspired in whole or in part by My Recipes
-
Amy Cobia
-
Paulsenhome
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