Southwest Chicken with Cilantro Salsa
the Editors of Publications International, Ltd.
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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