Grilled Cilantro-Lime Chicken with Avocado Salsa

Grilled Cilantro-Lime Chicken with Avocado Salsa
AuthorLesia Petrizio
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Yields2 Servings
 Two - 6 or 8 oz raw chicken boneless skinless chicken breast halves (depending on your plan)
 0.50 tbsp lime zest
 2 lime wedges squeezed
 2 tsp oil
  cup chopped cilantro, plus more for serving
 1.50 cloves garlic, minced
 ¼ tsp Morton's lite Salt
 ¼ tsp freshly ground black pepper
Salsa
 1 oz avocado, diced
 ¾ cup Roma tomatoes, chopped
 ¼ cup chopped green onion, rinsed under cool water to remove harsh bite
 ½ clove garlic, minced
 2 lime wedges squeezed for fresh lime juice
1

Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.

2

In a small mixing bowl whisk together lime zest, lime juice, olive oil, cilantro, minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).

3

Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.

4

Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon over chicken and sprinkle with chopped cilantro. Serve warm.

Yield: 2 servings
count each serving as 1 Protein/1 fat/ 1/2 veggie

Ingredients

 Two - 6 or 8 oz raw chicken boneless skinless chicken breast halves (depending on your plan)
 0.50 tbsp lime zest
 2 lime wedges squeezed
 2 tsp oil
  cup chopped cilantro, plus more for serving
 1.50 cloves garlic, minced
 ¼ tsp Morton's lite Salt
 ¼ tsp freshly ground black pepper
Salsa
 1 oz avocado, diced
 ¾ cup Roma tomatoes, chopped
 ¼ cup chopped green onion, rinsed under cool water to remove harsh bite
 ½ clove garlic, minced
 2 lime wedges squeezed for fresh lime juice

Directions

1

Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.

2

In a small mixing bowl whisk together lime zest, lime juice, olive oil, cilantro, minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).

3

Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.

4

Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon over chicken and sprinkle with chopped cilantro. Serve warm.

Yield: 2 servings
count each serving as 1 Protein/1 fat/ 1/2 veggie

Grilled Cilantro-Lime Chicken with Avocado Salsa
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