Wednesday, February 29, 2012

Grilled Cilantro Chicken with Tomato & Avocado Salsa over Mexican Rice

 This colorful recipe is full of fresh citrus and vegetable flavors.

2 chicken breasts
2 Tbsp Extra Virgin Olive Oil (EVOO)
Juice from one lime
2 tsp freshly minced cilantro
1 tsp salt
Freshly cracked pepper

In a small bowl, whisk EVOO, lime juice, cilantro, salt and pepper together. Marinate chicken in a bowl or bag for 30 minutes up to overnight. Grill chicken over medium heat until cooked all the way through; about 6-8 minutes per side depending on thickness. 

Avocado and Tomato Salsa:
1 large tomato, seeded and diced
1 ripe avocado, seeded and diced
1 Tbsp fresh lime juice
2 tsp freshly minced cilantro
Salt and freshly cracked pepper

In a small bowl, combine all ingredients; season with salt and pepper to taste. Set aside until ready to plate and top chicken.

Mexican Rice:
1 small onion, sliced
1 small bell pepper, sliced
½ can diced tomatoes with jalapenos, undrained
1 large garlic clove
1 cup rice
1 1/2 cups chicken broth
1 tsp salt

In a small sauté pan over med-high heat, drizzle EVOO and sauté onion and bell peppers for about 4 minutes. Add  veggies to blender with canned tomatoes and garlic. Blend until smooth. Add mixture with rice, chicken broth, salt and a drizzle of EVOO to a rice cooker. Cook until rice is tender.

To serve, create a bed of rice, top with grilled chicken and spoon over salsa. Garnish with fresh cilantro.

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