A three-minute dip into a pungent cilantro-lime marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.
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.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 79.7mg||3 %|
|Potassium 642.7mg||17 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 3.4g|
|Protein 27.6g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 229
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