Cilantro-Lime Chicken with Avocado Salsa

Delicious summer recipe! Extremely fresh and healthy! Serves well over plain, brown rice.I would rate this as a moderately tough recipe because of the pan frying involved and all the ingredients. Coordinate time well and refridge the salsa if you can before serving.

Level 2: prep, juicing ( if you have to hand juice this takes awhile, and the fact it's pan fried. 
Servings: 4

Ingredients: 

For chicken:

4 TBSP freshly squeezed lime juice ( you'll need about 3 limes for this recipe)

2 TBSP fresh cilantro, minced

1 1/2 TBSP Extra virgin olive oil ( EVOO)

4 skinless, boneless chicken breasts- I love smart chicken brand found at meijer

1/4 tsp salt

2 1/2 tsp cumin

1 1/4 tsp chile powder

EVOO and a bit of butter for pan when cooking chicken, do not add to marinade I like smart balance omega 3 blend

Salsa Ingredients:

1 cup plum tomatoes, chopped( about 2)

2 tsp fresh lime juice

pinch of salt

1/8 tsp pepper

2 avocados, peeled and finely chopped

2 TBSP fresh cilantro, minced

Tips: Ideally, the perfect forkful will include chicken, tomato, avocado and a bit of onion at times. Finely chopped veggies will make all the difference in the recipe.

1. Pound the chicken breasts.

2. Prepare the marinade for chicken. Combine all the ingredients for chicken except salt and the chicken itself, toss together. I usually just use gallon sized ziplocs for marinade because of the easy disposal. Put the marinade in the bag, add the chicken, and move it around so it evenly covers the chicken. Refridge for 30.

3. While marinading, prepare the salsa. Combine all ingredients but avocado and cilantro in a medium bowl. Add avocado, stirring gently to combine. Sprinkle cilantro to taste and use remainder over final dish if needed.Refridge the salsa.

4. Remove chicken from marinade and discard marinade. Start rice now if you plan on serving this over rice.

5. Sprinkle both sides of the chicken evenly with the salt.

6. Heat the large skillet, with the EVOO and butter over medium high heat. Flick water on the skillet. If it sizzles, you're ready to add the chicken to the pan. Cook the chicken about 6 min on each side or until done. Pan frying chicken is a skill, it won't be perfect your first time. Also, EVOO sizzles, watch your exposed skin while near the skillet!

 7. Plate the chicken over the rice and put the salsa on top. Sprinkle that cilantro if needed. Smell the deliciousness, pour some mojitos or maragritas for pairing, and enjoy!