Ingredients: |
Ingredients: Lime Dressing:
1/3 cup fresh lime juice (I used the bottled kind, and it was acceptable, but fresh would definitely be better)
¼ cup chopped fresh cilantro
1 T chopped scallions
1 T extra virgin olive oil
1 tsp sugar
½ tsp salt
Chicken:
4 boneless, skinless chicken breast halves pounded to ½” thickness
2 medium avocados, peeled and pitted
1 T fresh lemon juice
2 tsp picante sauce (I used my favorite salsa)
1 tsp + 1 T extra virgin olive oil
1 medium red bell pepper, finely chopped
1 clove garlic, minced
¼ cup sliced almonds, toasted
2 T whole wheat flour (I thought this was extraneous)
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Directions: |
Directions:To make the dressing: In a large bowl, combine the lime juice, cilantro, scallions, oil, sugar substitute, and salt
To make the chicken: In a large glass dish, combine the chicken with 3 T of the lime dressing. Cover and refrigerate for 10 minutes.
In a medium bowl, mash the avocados with 2 T of the lime dressing. Stir in lemon juice and picante sauce. Reserve the remaining lime dressing.
Heat 1 t of the oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds.
Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken (Note from Beth: Next time, I won’t pat dry the chicken, and just put it straight on the grill with no flour).
If you’re not cooking on the grill, heat the remaining 1 T oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer insterted in the thickest portion registers 170o and the juices run clear. Place the chicken on 4 serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados. |
This recipe for Chicken with Lime Dressing is from