From the National Chicken Council & U.S. Poultry and Egg Association
30 minutes prep time | Serves 4
4 chicken breast halves, boneless and skinless
2 Tbsp lime juice (about 1/2 lime)
1 Tbsp olive oil
2 tsp salt, divided
2 avocados, diced or mashed, or 1 container of your favorite guacamole
1 tomato, diced
1/4 red onion, finely diced
1 Tbsp cilantro, chopped
In large glass baking dish, place chicken in single layer. Add lime juice, olive oil, and 1 teaspoon of salt; turn several times to coat well.
In medium-sized serving bowl, combine avocados or guacamole, tomato, red onion, and 1 teaspoon of salt. Mix together thoroughly. Add cilantro and stir. Set aside.
Prepare coals or preheat grill to medium-high heat. Place chicken breasts on grill and cook about 3 to 4 minutes per side, until they are no longer pink in the thickest part of the breast.
Remove from heat and slice into strips. Serve topped with avocado salsa.
Per serving: 332 Calories, 30 g Protein, 11 g Carbohydrates, 7 g Fiber, 20 g Total fat (3 g sat, 13 g mono, 3 g poly), 387 mg Sodium, Vitamin B3 (niacin), Vitamin B6, Pantothenic acid, Copper, Phosphorus, Selenium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Biotin, C, E, Folate, K, Magnesium, Manganese, Potassium, Zinc