Servings 6 Nutritional Info (Per serving): Calories: 285, Saturated Fat: 3.3g, Sodium: 274mg, Total Fat: 15.2g, Carbs: 6.5g, Cholesterol: 82mg, Protein: 30.5g Recipe Source:National Chicken Council Ingredients6 chicken, breast halves 4 tablespoon lime juice 1/4 cup(s) oil, olive 1/2 teaspoon chili powder 1 avocado 1 tablespoon cilantro 3 medium tomato(es) 1/4 cup(s) onion(s), red 1 tablespoon lime juice 1 clove(s) garlic 2 tablespoon cilantro 1/4 teaspoon cumin, ground 1/2 teaspoon salt PreparationIn shallow glass dish, mix together lime juice, olive oil, chili powder and pepper. Add chicken, turning to coat. Cover and marinate in refrigerator at least 1 hour. Place chicken on prepared grill, skin side down, at least 8 inches from heat.* Grill about 8 minutes, turn chicken and grill about 8 minutes more or until fork can be inserted in chicken with ease and juices run clear, not pink. Remove chicken to serving platter. Spoon Spicy Salsa over each piece and garnish with avocado wedges. Sprinkle with cilantro.
For Spicy Salsa: In medium bowl, mix together 3 medium red or yellow tomatoes (seeded and chopped), 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 large clove garlic (minced), 2 teaspoons seeded and minced jalapeno pepper, 2 tablespoons finely chopped cilantro, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Let sit at room temperature about 1 hour.
You Are What You Eat 