Southwest Chicken with Cilantro Salsa

by the Editors of Publications International, Ltd.


Southwest Chicken with Cilantro Salsa Photo
Southwest Chicken with Cilantro Salsa
Yield: Makes 4 servings
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:
1.
Preheat broiler. Spray broiler pan with nonstick cooking spray.

2.
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.

3.
Meanwhile, combine remaining 2 tablespoons lime juice, cilantro, onions, jalapeño pepper and pine nuts, if desired, in small bowl. Serve with chicken.



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


This recipe appears in: Mexican

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