Prep Time: 20 minutes
Total Time: 1 hour 35 minutes
Makes 4 servings
4 boneless, skinless chicken breast halves
3 tablespoons fresh lime juice + 4 lime wedges for garnish
2 tablespoons olive oil
11/4 teaspoons ground cumin
Salt
3 tomatoes, chopped
1/2 avocado, peeled, pitted, and chopped
1/2 cup chopped sweet onion, such as Vidalia
1/2 cup chopped fresh cilantro + 4 sprigs for garnish
1 small fresh jalapeño chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1. Put the chicken in a large resealable plastic bag.
2. In a small bowl, whisk the lime juice, oil, cumin, and 1/4 teaspoon salt. Transfer 2 tablespoons lime marinade to a medium glass bowl for the salsa and cover with plastic wrap. Pour the remaining marinade over the chicken and squeeze the bag to coat. Let the chicken marinate in the refrigerator for at least 1 hour.
3. Coat a grill rack or a broiler-pan rack with cooking spray. Preheat the grill (to medium-high) or broiler. Grill or broil the chicken for about 6 minutes on each side, or until a thermometer inserted into the thickest portion registers 165°F and the juices run clear.
4. Meanwhile, add the tomatoes, avocado, onion, cilantro, and jalapeño to the bowl of reserved marinade. Gently toss to mix. Season with salt to taste.
5. To serve, place the chicken onto 4 plates and top each with 3/4 cup salsa. Garnish with lime wedges and cilantro sprigs.
Per serving: 288 calories, 40 g protein, 9 g carbohydrates, 12 g fat, 2 g saturated fat, 3 g fiber, 202 mg sodium