There are some nights when I like to keep my life (and my dinner prep!) really, really easy. But even on those nights, I don’t want to sacrifice flavor…or texture…or the satisfaction of really fresh ingredients. I just want something that delivers a filling, fresh, simple meal without a lot of hassle. This is for one of those nights.
The photo and recommendation from Cooking Light (where I found the original version of this recipe) pairs this chicken with saffron rice. Just to mix things up, I plated it over a bed of grilled slices of red potato instead (see recipe below). Either way, you have a complete meal in less than half an hour so you can catch up with your family at the table instead of while you are cooking!
This recipe really showcases the creaminess of a Hass avocado. If you’ve never worked with a whole avocado before, here’s a guide explaining how to handle it. Separately, if you’ve always shied away from avocados because you’ve heard that they are high in fat or calories, remember that they are composed almost entirely of unsaturated (aka “good”) fat and that 1/4 of a medium-sized avocado is only about 60 calories. Trust me, the texture and flavor that an avocado can add to a dish is well worth those few added calories and grams of “good” fat!
Lime-Cilantro Chicken with Avocado Salsa
Adapted from Cooking Light April 2010 issue
Photo credit: CookingLight.com
serves 4
Chicken:
2 Tbsp. minced fresh cilantro
2 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. olive oil
4 (4-6 oz) boneless, skinless chicken breast halves
1/4 tsp. salt
Potatoes:**
8-12 small red-skinned potatoes, sliced into 1/4″ thick rounds
olive oil
salt and pepper
Salsa:
1 c. chopped tomato
2 Tbsp. finely chopped red onion
2 tsp. fresh lime juice
1 Hass avocado, peeled and finely chopped
sprinkle of salt and pepper
Directions:
Heat grill to medium high.
Combine first 4 ingredients (cilantro through chicken) in a large bowl and let marinate for 3-5 minutes. Remove chicken and sprinkle with salt.
Slice potatoes** and toss with olive oil, salt and pepper. Spread potatoes on a piece of aluminum foil.
Grill chicken directly over medium high heat until cooked through (about 10 minutes). Place potatoes (on the foil) onto grill, turning once during cooking until done (also about 10 minutes).
While chicken and potatoes cook, prepare salsa. Combine tomato and next 4 ingredients in a medium bowl. Add avocado; stir gently to combine.
To plate, arrange 1/4 of potato slices on each dish. Top with a piece of chicken and about 1/4 cup of salsa.
**Note: If you prefer to serve this with saffron rice, simply start the rice when you heat the grill, following package instructions. Then omit the potatoes.