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Chipotle Chicken with Avocado Salsa

Makes 2 servings Per serving 1 Leaner protein ½ Green 3 condiments 1 fat

Ingredients

  • 18 oz boneless skinless chicken breast
  • 1 clove garlic
  • 1 T chipotle in adobo sauce
  • ½ T adobo sauce
  • 2 t lime juice, divided
  • 1/2 t cumin
  • 5 sprays Non-stick pan spray
  • 3 oz avocado
  • ½ c Roma tomato
  • 2 T green onion

Directions

  1. Pound chicken to ½-inch thickness. Combine garlic, chipotle pepper, adobo sauce, 1 tsp lime juice, and cumin; rub all over chicken. Place in a large zip-top plastic freezer bag; seal and chill 8 hours.
  2. Remove chicken from marinade; discard marinade. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
  3. Combine avocado, tomato, onion, 1 tsp lime juice, and a dash of salt and pepper. Serve with chicken.

*Note: You still need another 2 1/2 servings of greens. I served mine with 3/4c cauliflower rice & 3/4c zucchini and squash mix.

Chipotle Chicken with Avocado Salsa