Mexican Fiesta en el Verano!

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I had this entree last night at one of our girl’s wine nights and it was delicious!  It is great for a light dinner and a cerveza. Enjoy!

* this recipe can be found in Cooking Light magazine or at this website.

 

Cilantro-Lime Chicken with Avocado

 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

 

Preparation:

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.

 

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.

 

Tip:

Serve with saffron rice!

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