This is one of Marc's favorites! If you love cilantro this is the dish for you! A 3 minute dip into cilantro-lime marinade is all that's needed to deliver big flavor to the chicken breasts. This is super fast and so flavorful. A food processor will make this recipe even easier! I served on a bed of Uncle Ben's 90 second Santa Fe rice.
Modifications:
I usually use two or three avocados and extra cilantro as well. Sometimes I just double or triple everything in the salsa and save the left over for snacking throughout the week. If you have some extra time and forethought you can marinate the chicken for an hour for an extra boost of flavor.
Ingredients
- 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
- 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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