Ingredients:
Chicken
2 Tablespoons minced fresh cilantro
2 ½ Tablespoons fresh lime juice
1 ½ Tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
Salt to taste
Salsa
1 cup chopped plum tomato (about 2)
2 Tablespoons finely chopped onion
2 teaspoons fresh lime juice
Salt and pepper to taste
Cayenne pepper to taste
1 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. 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.
Makes 4 servings
This recipe was inspired in whole or in part by Cooking Light
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