Grilled Cilantro-Lime Chicken with Avocado Salsa *
*Makes 4 Servings Per Serving: 1 Leaner | 1 Green | 1 Healthy Fat | 3 Condiments ..
Ingredients: - 4 (9 oz) raw chicken boneless skinless chicken breast halves
- 1 TBSP lime zest - 1/3 cup fresh lime juice - 4 tsp oil - 2 packets Splenda or Stevia (I usually omit this)
- 1/3 cup chopped cilantro, plus more for serving - 3 cloves garlic, minced - ½ tsp Salt - ½ tsp freshly ground black pepper *
*Salsa: - 3 oz. avocados (ripe but semi-firm), diced - 1 ½ cup Roma tomatoes, chopped - ½ cup chopped green onion, rinsed under cool water to remove harsh bite - 1 clove garlic, minced - 1 TBSP fresh lime juice *
- 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 - In a small mixing bowl whisk together lime zest, lime juice, olive oil, splenda, cilantro, 3 cloves minced garlic and season with 1 tsp salt and ½ 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) - 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 - 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. *
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