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Reviews Date product posted
Mon March 21, 2005
Recommended By Average Price Average Rating
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Description: A fabulous, fresh summer meal with a wonderful Tex Mex flavor. This is a delicious and filling recipe.
Ingredients: For the chicken:


2 large boneless skinless chicken breasts
1 rough chopped green onion
1 clove minced garlic
2 Tablespoons olive oil
1/2 lime
salt and pepper to taste


For the salsa:


2 small tomatoes
1 ripe avocado
1 tablespoon minced green onion
minced garlic to taste
chopped fresh cilantro to taste
salt and pepper to taste
1 Tablespoon olive oil
1/2 teaspoon cumin
minced jalapeno to taste (optional)
lime juice to taste
How To Prepare: Cut a lime in half. Refrigerate one half of the lime for use later in the salsa. Squeeze the juice of the other half of the lime into a large ziplock bag. Cut that half of the lime into about 6 pieces and place the pieces in the bag. Then insert the chicken breasts and the other ingredients for the chicken (minus the salt) in the bag. Seal the bag and refrigerate several hours or overnight.


When you're ready to prepare the meal, cut the tomatoes into quarters and rinse out the seeds. Chop them and place them in a small bowl. Chop the avocado into small pieces and then place it in the bowl with the tomatoes and then add the rest of the ingredients for the salsa. Taste the salsa and adjust it to your taste. Refrigerate the salsa until ready to serve. Next, remove the chicken from the marinade and grill it until it's no longer pink in the middle. Serve the chicken warm with the salsa.
Number of Servings: 2 large portions
Carbs per serving - include all nutritional information if known: The salsa has about 7 - 8 net carbs per serving depending on amounts of each ingredient. The chicken has very few carbs if any because you do not consume the marinade...the marinade is discarded.
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 216
Registered: March 2002
Location: Minnesota



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