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

Check out more recipes for Mexican