Cinco de Mayo Dinner

Cilantro-Lime Chicken with Avocado Salsa

Happy Cinco de Mayo!
Aubrey and I are huge fans of Mexican food (especially me). Since he has to work the late shift tonight, and Mexican restaurants are packed out, I decided to make a quick meal for us before he had to leave for work. The only change I made is the addition of a little chopped cilantro in the avocado salsa... I just thought it belonged there. I also used chicken tenders instead of chicken breasts b/c I accidently picked them up instead of chicken breasts at the store. I served this over a bed of yellow saffron rice.
P.S. If you don't have a grill pan, just use a nonstick skillet.

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

Directions:
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.

Nutritional Info:
Serving size: 1 chicken breast half and 1/4 cup salsa
Calories: 289
Fat: 13.2g (sat 2.4g,mono 7.5g,poly 1.9g)
Protein: 35.6g
Carbohydrate: 6.6g
Fiber: 3.6g
Cholesterol: 94mg
Iron: 1.6mg
Sodium: 383mg
Calcium: 29mg

Source: Cooking Light