4 ripe plum
tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado
1/2 cup non-fat,
plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless
chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
For the salsa:
-
In a small bowl,
combine the tomatoes, red onion, pepper and cilantro.
-
Chop the avocado
and sprinkle it with 2 tablespoons of lime juice to keep it
from browning. Add the avocado and remaining lime juice to
the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up
to 1 day.)
For the chicken:
-
In a small food processor, puree the yogurt, red onion, lime
juice and cilantro to make a yogurt marinade.
-
Transfer the marinade to a shallow bowl or a plastic bag. Add
the chicken and coat well with the marinade. Refrigerate for 1
hour or up to 8 hours.
-
Preheat the grill to medium-high.
-
Remove the chicken from the marinade, discard the remaining
marinade and season the chicken with salt and pepper. Grill the
chicken on both sides until it is cooked through, about 6
minutes per side.
-
Serve the chicken with tomato-avocado salsa.
Serving Size: 1 chicken breast with
salsa
Nutritional Facts Per Serving
-
Calories 283
-
Carbohydrate 16 g
-
Fat 6 g
-
Fiber 4 g
-
Protein 43 g
-
Saturated Fat 1 g
-
Sodium 341 mg
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