Lime-Grilled Chicken Breasts with Avocado Salsa

By Christine Picheca and The Canadian Living Test Kitchen

136 people added this to their Recipe Box

Lime-Grilled Chicken Breasts with Avocado Salsa Marinating and quick-cooking the chicken breasts keeps the meat juicy. 5 out of5based on3 ratings. 3 user reviews.

Rate this recipe »

Lime-Grilled Chicken Breasts with Avocado Salsa
Photography by Jodi Pudge

This recipe makes 4 servings

Nutritional Info
per serving: about	-
cal	380380 cal
pro	33 g33g pro
fat	23 g23g fat
sat. fat	4 g4g sat. fat
carb	12 g12g carb
fibre	5 g5g fibre
chol	79 mg79mg chol
sodium	655 mg655mg sodium
potassium	851851 potassium
% RDI:	-
calcium	3 %3% calcium
iron	9 %9% iron
vit A	8 %8% vit A
vit C	32 %32% vit C
folate	31 %31% folate

More great recipes from this menu:

Preparation time: 15 min, Chill 30 min
Cook time : 6 min
Total time : PT6M

Marinating and quick-cooking the chicken breasts keeps the meat juicy.

Ingredients

4 boneless skinless chicken breasts 4 4boneless skinless chicken breastboneless skinless chicken breasts
1/3 cup lime juice 1/3 1/3cup cuplime juice
1/4 cup fresh coriander , minced1/4 1/4cup cupfresh coriander, minced
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 cloves garlic 2 2cloves garlic
1 tsp salt 1 1tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tomatoes , chopped2 2tomatotomatoes, chopped
1/2 red onion , finely chopped1/2 1/2red onionred onions, finely chopped
2 jalapeño peppers , seeded and finely chopped2 2jalapeño pepperjalapeño peppers, seeded and finely chopped
1 tbsp red wine vinegar 1 1tbsp tbspred wine vinegar
1 avocado 1 1avocadoavocados
Lime wedges Lime wedges

Preparation

Cut chicken breasts in half to create 8 pieces. Pound each to even thickness.

In glass bowl, combine 1/4 cup (60 mL) of the lime juice, 3 tbsp (45 mL) of the coriander, 2 tbsp (30 mL) 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, jalapeño 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.

Source : August 2010