Quick tips: If you have leftover chicken, cut into bite-sized pieces, then wrap in a tortilla with salsa and light sour cream. For perfect avocado cubes, score a halved, pitted avocado with a knife—first lengthwise, then crosswise. Then just fold the skin back and let the cubes release.
Total Cooking Time: 15 Minutes
Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings
Ingredients:
1 tablespoon Dijon mustard
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil
½ cup bottled salsa
2 tablespoons fresh lime juice
¼ ripe avocado, cubed
2 tablespoons thinly sliced green onions (optional)
Instructions:
1.
Spread mustard over one side of chicken breasts. Heat oil in a large
nonstick skillet over medium-high heat until hot. Add chicken breasts,
with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat
to medium.
2. Combine salsa and lime juice; spoon over and
around chicken. Simmer uncovered until chicken is cooked through and
sauce thickens, 6–8 minutes.
3. Transfer chicken to serving
plates. Cook the remaining pan juices in skillet over high heat until
slightly reduced, about 30 seconds.
4. Spoon juices over
the chicken; top with avocado. Garnish with green onions, if desired.
(Serving size: 1 chicken breast with juices and 1 tablespoon avocado)
Calories 177 (36% from fat); Fat 7g (sat 1g, mono 4g, poly 1g); Cholesterol 63mg; Protein 24g; Carbohydrate 4g; Sugars 1g; Fiber 1g; Iron 1mg; Sodium 345mg; Calcium 28mg