
Southwest Chicken with Cilantro Salsa
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.
Yield
Makes 4 servings
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) |
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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.
Nutritional Information
Serving Size: | 1 chicken breast with 1/4 of salsa |
Calories | 122 |
Calories from Fat | 19 % |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | 58 mg |
Carbohydrate | 2 g |
Fiber | 1 g |
Protein | 22 g |
Sodium | 80 mg |
Dietary Exchange
Meat | 3 |
Check out more recipes for Mexican
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