Chicken Breasts with Avocado, Tomato, and Cucumber Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp. Ingredients:
cooking spray |
3/4 teaspoon salt, divided |
1/4 teaspoon chipotle chile powder |
4 (6-ounce) skinless, boneless chicken breast halves |
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large) |
1 cup grape tomatoes, halved |
1/2 cup prechopped red onion |
1/2 cup chopped peeled avocado |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 jalapeño pepper, seeded and finely chopped |
Directions:
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
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