Southwest Chicken with Cilantro Salsa

Southwest Chicken with Cilantro Salsa

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
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.


  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
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