It's May...and it's raining today...and it's snowing in the mountains.
This may not be unusual for most places in the country but this is Southern California. The land of sunshine, and this is just plain weird!
Regardless of the weather I'm still grilling today. Inside, that is. I have two favorite grilling pans that I use ALL the time! You can find them here and here. They are staples for me and make indoor grilling a cinch. One is non-stick and lightweight. It is easy to use and leaves good grill marks. The other is cast-iron with superior heat distribution. Both are excellent pans. You should definitely get one if you don't have one already.
This light and healthy dish is gonna knock your socks off! The flavors of lime and cilantro are perfect together and when you throw in some California avocados the dish just takes off. Light and healthy is the theme here. I served this with some saffron rice and some tropical ice tea. A perfect way to have dinner in the rain.
So be prepared to wow yourself and your family with this dish. Guaranteed...there won't be any leftovers.
Cilantro-Lime Chicken with Avocado Salsa
adapted from CookingLight.com
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 boneless chicken breast cutlets
1/4 teaspoon salt
2 Roma tomatoes chopped
2 Tbls finely chopped red onion
2 tsp fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and cubed
Combine cilantro, lime juice, and olive oil in a small bowl. Place chicken in a ziploc bag and pour marinade over chicken, turning to coat. Let stand for 5 minutes. Remove from the marinade, discarding remaining liquid. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Add chicken to pan and cook 3-4 minutes on each side or until done.
To prepare salsa, combine tomato, onion, lime juice, salt and pepper in a medium bowl. Add avocado, stirring gently to combine. Serve salsa over chicken.