Grilled Chicken & Veggies with Avocado Salsa
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 medium skinless, boneless chicken breast halves ([q:1 1/2] lb)
  • [q:3/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • 1 to 2 limes
  • 2 Tbsp olive oil
  • 2 large tomatoes (10 to 12 oz each), cut crosswise into [q:1/2] inch thick slices
  • 2 red, orange, and/or yellow peppers, each cut into quarters
  • 1 ripe avocado, cut into [q:1/2] inch chunks
  • 1 cup chopped jicama (10 to 12 oz)
  • [q:1/4] cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
  • [q:1/8] tsp cayenne (ground red) pepper
Directions
  1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
  2. Pound chicken to an even [q:1/2] inch thickness. Season with [q:1/4] teaspoon of the salt and [q:1/8] teaspoon of the pepper.
  3. From limes, grate [q:1 1/2] teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, [q:1/4] teaspoon salt, and remaining [q:1/8] teaspoon pepper.
  4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
  5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining [q:1/4] teaspoons salt and 2 tablespoons lime juice. (Makes [q:2 1/2] cups salsa.)
  6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
Nutrition Info
330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. [nutrition:2] Vitamin C, Niacin, and Vitamins A, B6 & K