| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Seattle tim | 4 | Servings | |
INGREDIENTS
| 2 | T | Lemon or lime juice |
| 1 | T | Olive oil |
| 1 | Clove garlic, pressed | |
| 1/8 | t | Chili powder |
| 4 | Boneless skinless chicken | |
| breast halves | ||
| 2 | Ripe avocadoes | |
| 2 | T | Lemon or lime juice |
| 2 | T | Plain yogurt |
| 2 | Plum tomatoes, coarsely | |
| chopped | ||
| 3 | Green onions, finely chopped | |
| 1/2 | t | Ground cumin |
| 1/2 | t | Chili powder |
| 1/4 | t | Cayenne pepper |
| 1 | T | Chopped cilantro |
| 1/4 | t | Salt |
INSTRUCTIONS
To prepare the chicken: Combine the lemon, olive oil, garlic, and chili powder in a small jar; cover and shake to combine. Put the chicken into a bowl, add the marinade and stir to coat the chicken. Marinate at room temperature 30 minutes. (Or refrigerate for longer marination.) To prepare the guacamole sauce: Peel and pit the avocados. Dice coarsely, add the lemon juice and mash with a fork. Stir in the yogurt, plum tomatoes, green onions, cumin, chili powder, cayenne, cilantro and salt. Cover and refrigerate until ready to serve. Heat a large nonstick skillet over medium heat. When the pan is hot, add the chicken. (Don't crowd the pan; cook in 2 batches if necessary.) Cook about 5 minutes per side, or until cooked through. (Hold cooked chicken in a warm oven while cooking the remaining chicken.) Serve the chicken with the guacamole sauce on top. NOTES : Idea from "Fire & Spice" by Jacki Passmore. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by [email protected] Recipe by: Seattle Times 1/8/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <[email protected]> on Feb 26, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 73.6mg
Sodium: 1042.6mg
Potassium: 630.4mg
Carbohydrates: 5.2g
Fiber: 2.5g
Sugar: 1.7g
Protein: 33.9g