Cilantro Lime Chicken with Avocado Salsa by Christa C.

Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.

Ingredients:

• Chicken
• 2  tablespoons  minced fresh cilantro
• 2 1/2  tablespoons  fresh lime juice
• 1 1/2  tablespoons  olive oil
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt
• Cooking spray
   
• Salsa:
• 1  cup  chopped plum tomato (about 2)
• 2  tablespoons  finely chopped onion
• 2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  avocado, peeled and finely chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cooking Light, APRIL 2009