Cut chicken breasts in half to create 8 pieces. pound each to even thickness.
In a glass bowl, combine 1/4 cup of lime juice, 3 Tbsp of the coriander, 2 Tbsp of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. Serve topped with salsa and lime wedges.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 136.9mg||42 %|
|Sodium 162.1mg||6 %|
|Potassium 1080.2mg||28 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 7.6g|
|Protein 56.7g||81 %|
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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: 430
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