Marinating and quick-cooking the chicken breasts keeps the meat juicy.
- Portion size 4 servings
- Credits : August 2010
- 4 boneless skinless chicken breasts
- 1/3 cup lime juice
- 1/4 cup fresh coriander minced
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tomatoes chopped
- 1/2 red onion finely chopped
- 2 jalapeño pepper seeded and finely chopped
- 1 tablespoon red wine vinegar
- 1 avocado
- Lime wedges
MethodCut 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.
Nutritional facts per serving: about
- Sodium 655 mg
- Protein 33 g
- Calories 380.0
- Potassium 851
- Cholesterol 79 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 9.0
- Folate 31.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 32.0