Cilantro Lime Chicken with Avacado Salsa

By gnoll

Clean eating recipe from Natalie Hodson, Clapiers' cousin

Ingredients

• Salsa:
• 2 T fresh cilantro
• 2 1/2 T lime juice (~1 1/4 limes)
• 1 tsp extra virgin olive oil
• 1/4 t salt (optional)
• 4 chicken breasts
• 1 c chopped tomato (~1 – 1 1/2 lg tomato)
• 2-6 T chopped red onion (depending on how much you like the taste of onion in your salsa)
• 2 t. lime juice (3/4 of a lime)
• 1/8 t pepper
• 1 avocado, chopped and peeled

Details

Adapted from nataliehodson.com

Preparation

Step 1

Combine first ingredients and marinate several hours. BBQ until done. I have also baked the chicken in the oven at 375 degrees for 40 minutes in a casserole dish covered with foil. I think it tastes better when grilled, but still taste great if baked instead.

Scoop onto chicken before serving. Many times I will make the salsa in bulk and keep it in a large bowl in my fridge to use throughout the week. I have found that if I keep the avocado pit in the bowl with the salsa it helps to keep the avocado from turning brown. I’ve even used this salsa on my egg whites in the morning and it tastes great too!