4 boneless skinless chicken breasts
1/4 cup (75 mL) lime Juice
1/4 cup (60 mL) fresh coriander minced
1/4 cup (60 mL) extra-virgin olive oil 2 cloves garlic
2 cloves garlic
1/4 tsp (1 mL) pepper
2 tomatoes chopped
Half red onion finely chopped
2 jalaperio peppers seeded and
finely chopped
1 tbsp (15 mL) red wine vinegar
1 avocado
Lime wedges
Marinating and quick-cooking the chicken breasts keeps the meat juicy.
Cut chicken breasts in half to create
8 pieces. Pound each to even thickness.
In glass bowl, combine 1/4 cup (60mIL) of the lime juice, 3 tbsp
(45 mL) of the coriander, 2 thsp
(30 mL) of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about
3 minutes per side. Serve topped with salsa and lime wedges.
PER SERVING: about 380 cal, 33 g pro, 23 g total fat (4 g sat. fat),12 g carb, 5 g fibre, 79 mg chol, 655 mg sodium, 851 mg potassium. % RD1: 3% calcium, 9% iron, 8% vit A, 32% vit C, 31% folate.