Mexican Poultry

Cilantro-Lime Chicken with Avocado Salsa


I picked out this recipe entirely because I thought the photo has pretty colours. I did not really expect it to be anything special, but I was completely blown away by how good this was. It amazes me that cilantro and lime juice can make such an enormous impact on a piece of chicken. I even loved the salsa with all of its onions and tomatoes (two things that I do not love).

I would suggest making more salsa than the recipe calls for if you are feeding any more than two people. I would actually just go ahead and double it for four people, but I just left it as is for two. The photo showed this being served with rice, but I thought that it wouldn’t go very well. One of the comments suggested serving tortilla chips with it, so I just went with that instead.

Cilantro-Lime Chicken with Avocado Salsa

2 Tbsp minced fresh cilantro
2 1/2 Tbsp fresh lime juice
1 1/2 Tbsp olive oil
4 skinless, boneless chicken breast halves
1/4 tsp salt
Cooking spray

1 cup chopped plum tomato (about 2)
2 Tbsp finely chopped onion
2 tsp fresh lime juice
1/4 tsp salt
1/8 tsp pepper
1 avocado, peeled and chopped

To prepare chicken, combine first four ingredients in a large bowl; toss and let stand three 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. I usually buy thin chicken breasts, but the larger ones were on sale today, so I just pounded them out a bit to make cooking faster.

To prepare salsa, combine tomato and next four ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

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