For the chicken:

2 tablespoons fresh cilantro, minced

2 1/2 tablespoons fresh lime juice

1 1/2 tablespoons olive oil

4 small boneless, skinless, chicken breast halves

Cooking spray

For the salsa:

1 cup chopped plum tomato (about 2)

2 tablespoons finely chopped yellow onion

3-4 teaspoons fresh lime juice

1/4 teaspoon kosher salt 

Pinch of pepper

Avocado, peeled and chopped

For the chicken, add the first 3 ingredients to a bowl, and whisk to combine. Add the chicken, turn to coat, and place in the fridge for 20 minutes. 

While the chicken is marinating, prepare the salsa. Combine the tomato, yellow onion, lime juice, salt, and pepper in a bowl and stir to combine.  Gently stir in the avocado. 

Coat a frying pan with cooking spray, and heat to medium-high heat. When the pan is hot, add your chicken and cook for one minute on each side. Lower the heat to medium low, cover, and cook for 6-9 minutes, turning frequently, or until chicken is cooked through and 160 degrees in the middle. 

Top chicken with salsa, and serve with yellow rice (I just used the Goya stuff.) 

Printed from A Bitchin' Kitchen

Recipe adapted from Cooking Light