Southwest Chicken with Cilantro Sauce
Citrus and Pomegranate Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 Tbsp Southwest seasoning
- 3 Tbsp olive oil
- 1 small bunch fresh cilantro, stemmed
- ½ tsp grated lime rind
- 1½ Tbsp fresh lime juice
- ½ tsp ground cumin
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness; sprinkle with Southwest seasoning.
- Cook in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer to a foil-lined baking sheet.
- Bake 10 to 15 minutes or until done.
- Process cilantro, 2 Tbsp oil, and remaining ingredients in a blender or food processor until smooth. Season with salt and pepper to taste. Serve with chicken.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- 1 (7-oz) pkg orange and grapefruit segments in pomegranate-flavored water, drained (such as Del Monte)
- ½ (4.4-oz) pkg pomegranate seeds (arils)
- 2 Tbsp Champagne dressing (such as Girard's)
- ⅓ cup crumbled queso fresco (or use feta cheese)
Side Dish Instructions
- Toss together lettuce, citrus segments, pomegranate seeds, and dressing in a bowl. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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