Cilantro-Lime Chicken with Avocado Salsa and Yellow Rice

Ingredients

2 tablespoons minced fresh cilantro
2 ½ tablespoons fresh lime juice
1 ½ tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
Cooking spray
1 box yellow rice

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

Preparation

  1. Cook yellow rice according to package directions. Set aside.
  2. 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.
  3. 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 with 1/2 cup yellow rice.

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 with 1/2 cup yellow rice.

Cooking Light, APRIL 2009

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