Every diet requires an 'ah-ha' moment. Unfortunately for me, I had one on Friday. It's been a long time coming. I mean, my yoga mat has dust on it and we buy cheese in bulk from Costco. As we plan our memorial day weekend, I realize I will probably be in a bathing suit. Now my friends, it's go-time and my yoga studio will be sick of my sweaty red face in no time. To pair against my physical activities, I'm lightening our meals. Tonight, this recipe is on the menu.
Cilantro-Lime Chicken with Avocado Salsa
Cooking Light
- Chicken:
- 2 tablespoons minced fresh cilantro
- 2 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- Cooking spray
- 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
1. 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.
2. 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.
2. 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.
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