Lime Chicken with Avacado salsa

Lime Dressing--
1/3 cup(s) fresh lime juice
1/4 cup(s) chopped fresh cilantro leaves
1 tablespoon(s) chopped green onion
1 tablespoon(s) extra virgin olive oil
1 teaspoon(s) sugar substitute*
1/2 teaspoon(s) salt

Chicken--
4 skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness
2 medium avocados, peeled
1 tablespoon(s) fresh lemon juice
2 teaspoon(s) picante sauce
1 teaspoon(s) extra virgin olive oil
1 tablespoon(s) extra virgin olive oil
1 medium red pepper, finely chopped
1 clove(s) garlic , minced
1/4 cup(s) sliced almonds, toasted
2 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.