After tweeting back and forth with my favorite Whole Foods Market (I love how interactive they are!), I had some avocado inspiration and set off for ingredients to a Cooking Light recipe I had wanted to try. Many things I should have had, so typically this would be a great anytime meal, but this was a trip to the store after having been out of town, so we were low low low on everything. This was originally a recipe for 4, which I trimmed to make for just the two of us, and maybe add a little bit more zing 🙂
What You Need:
1 lime, juiced
1 Tbsp olive oil
~1-2 Tbsp fresh cilantro
1 plum tomato
1/4 small red onion
2 boneless, skinless chicken breasts
Since this meal comes together very quickly, I would start cooking the rice right away. I made some lime cilantro rice to go with the meal. Next, in a medium, mix the chopped cilantro, half the lime juice and the olive oil. Turn chicken breasts to coat in the marinade and let sit while you get the salsa together.
In a small bowl, mix together chopped onion and chopped tomato (this is a great use of a Slap Chop, or the Pampered Chef version that is still going strong 5 years later for me). Add in about half of the lime juice that is left (I used the other half in the rice). I know…this didn’t take very long. Have a drink while your grill heats.
I seared the chicken first, and then turned the grill to medium high to cook for about 5-8 minutes, until cooked through. Once the chicken is cooked through, place on your plates and let set while you finish the salsa.
Finely chop half the avocado and carefully mix into the tomato and onion mix. Divide between the two chicken breasts. We also sliced the other half of the avocado and split it between the two of us as an extra little side. I don’t think I would mix it into the salsa though, I feel like that may have been perfect.
I was so happy with this dinner. It may be a new summer favorite. And it definitely has me in the “I need to make more salsas” mode.
Serves: 2 Cost: $4.50/serving