Post by chief_cook2 on Jun 14, 2003 16:51:36 GMT -6
2 cups chopped tomato 1 cup chopped red onion 1/2 cup cilantro, chopped 1/2 ripe avocado, chopped 2 tablespoons lime juice 3/4 teaspoon salt, divided 3/4 teaspoon chipotle chili powder, divided 1 pound boneless chicken breasts, pounded to an even 1/4-inch thickness 1 tablespoon canola oil
1. Combine tomato, onion, cilantro, avocado, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of chipotle chili powder in a bowl and set aside.
2. Sprinkle remaining salt and chipotle chili powder on the chicken.
3. Heat oil in large nonstick skillet over medium high. Add chicken, cook 4 to 5 minutes on each side or until cooked through.
4. Serve chicken with salsa spooned over it. Makes 4 servings.
Nutritional Analysis For each serving: 168 calories, 16 g protein, 11 g carbohydrates, 4 g fiber, 8 g fat (1 g saturated fat), 34 mg cholesterol, 492 mg sodium.
Serving Suggestions Yellow rice: Saute 1/4 cup chopped onion and a pinch each of turmeric and ground cumin in canola oil. Add rice, stir and add water according to package instructions. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed.
Steamed green beans with lemon wedges.
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