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.
Makes 4 servings
|4||boneless skinless chicken breasts (about 1/4 pound each)|
|4||tablespoons lime juice, divided|
|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.
- 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.
|Serving Size:||1 chicken breast with 1/4 of salsa|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
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