Lime Chicken with Avacado salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.Prepare lime dressing: In small bowl, combine lime juice, cilantro, green onion, oil, sugar substitute, and salt.
2.Prepare chicken: In glass baking dish, combine chicken with 3 tablespoons lime dressing. Let stand at room temperature 10 minutes.
3.Meanwhile, in medium bowl, with fork, mash avocados with 2 tablespoons lime dressing. Stir in lemon juice and picante sauce.
4.In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat. Add red pepper and cook 6 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 30 seconds. Transfer pepper mixture to small bowl; stir in almonds.
5.Remove chicken from dressing; discard dressing. Pat chicken dry with paper towels. Transfer chicken to waxed paper; sprinkle both sides of chicken with flour.
6.In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once.
7.Place 1 chicken breast half on each of 4 dinner plates; top with red-pepper mixture and drizzle with remaining lime dressing. Serve with mashed avocados
Make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WHALECHICKIE.
Lime Dressing--1/3 cup(s) fresh lime juice1/4 cup(s) chopped fresh cilantro leaves1 tablespoon(s) chopped green onion1 tablespoon(s) extra virgin olive oil1 teaspoon(s) sugar substitute*1/2 teaspoon(s) saltChicken--4 skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness2 medium avocados, peeled1 tablespoon(s) fresh lemon juice2 teaspoon(s) picante sauce1 teaspoon(s) extra virgin olive oil1 tablespoon(s) extra virgin olive oil1 medium red pepper, finely chopped1 clove(s) garlic , minced1/4 cup(s) sliced almonds, toasted2 tablespoon(s) whole wheat flour
1.Prepare lime dressing: In small bowl, combine lime juice, cilantro, green onion, oil, sugar substitute, and salt.
2.Prepare chicken: In glass baking dish, combine chicken with 3 tablespoons lime dressing. Let stand at room temperature 10 minutes.
3.Meanwhile, in medium bowl, with fork, mash avocados with 2 tablespoons lime dressing. Stir in lemon juice and picante sauce.
4.In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat. Add red pepper and cook 6 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 30 seconds. Transfer pepper mixture to small bowl; stir in almonds.
5.Remove chicken from dressing; discard dressing. Pat chicken dry with paper towels. Transfer chicken to waxed paper; sprinkle both sides of chicken with flour.
6.In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once.
7.Place 1 chicken breast half on each of 4 dinner plates; top with red-pepper mixture and drizzle with remaining lime dressing. Serve with mashed avocados
Make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WHALECHICKIE.
Nutritional Info Amount Per Serving
- Calories: 498.3
- Total Fat: 22.8 g
- Cholesterol: 136.9 mg
- Sodium: 762.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 7.7 g
- Protein: 58.4 g
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