Chicken Breasts With Avocado Tomato And Cucumber Salsa Recipes

Steps:

• In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
• Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

Steps:

• 1. Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.
• 2. Remove the chicken from the marinade, then grill or broil 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.
• 3. Slice each breast into 1/2-inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of cilantro. Serve immediately.
• Salsa:
• Toss 1 diced avocado in a bowl with 1 tablespoon lime juice. Fold in 1 diced tomato and 2 tablespoons chopped cilantro. Season to taste.

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Steps:

• In a small bowl, combine the oregano, cumin and corriander and 1/4 tsp of the salt. Rub the chicken with the spice mixture, drizzle with oil and cook in a non-stick skillet on medium heat.
• While the chicken is cooking, make the salsa : combine the tomato, cucumber, parsley, vinegar, pepper and remaining salt. Refrigerate salsa till chicken is done. After chicken is cooked, spoon salsa over chicken and serve.
• I actually made 10 times the amount of the spice mixture and put it in an extra salt shaker so when I make this chicken, I just shake a little of the spices on while it is cooking.

Steps:

• In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
• In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
• Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
• Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Steps:

• In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
• Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
• Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
• Cut into wedges and top with some of the salsa.

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!