Southwest Chicken with Cilantro Salsa
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Southwest Chicken with Cilantro Salsa
YIELD Makes 4 servings
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Quick and easy to prepare, low in fat and high in flavor, this dish is a great summer staple. Add any leftover chicken to a leafy green salad and use the salsa as dressing.
INGREDIENTS
| 4 | boneless skinless chicken breasts (about 1/4 pound each) |
| 4 | tablespoons lime juice, divided |
| Black pepper | |
| 1/2 | cup lightly packed fresh cilantro, chopped |
| 1/3 | cup thinly sliced or minced green onions |
| 1/4 | to 1/2 jalapeño pepper,* seeded and minced |
| 2 | tablespoons pine nuts, toasted (optional) |
PREPARATION:
- Preheat broiler. Spray broiler pan with nonstick cooking spray.
- Brush chicken with 2 tablespoons lime juice. Place on prepared pan. Sprinkle with pepper. Broil chicken 2 inches from heat 8 to 10 minutes or until chicken is no longer pink in center.
- Meanwhile, combine remaining 2 tablespoons lime juice, cilantro, onions, jalapeño pepper and pine nuts, if desired, in small bowl. Serve with chicken.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 chicken breast with 1/4 of salsa |
| Fiber | 1 g |
| Carbohydrate | 2 g |
| Cholesterol | 58 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 19 % |
| Calories | 122 |
| Protein | 22 g |
| Sodium | 80 mg |
DIETARY EXCHANGE:
| Meat | 3 |
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