Cilantro-Lime Chicken with Avocado Salsa
Charred Corn and Cauliflower Salad
Ingredients
- 6 Tbsp fresh lime juice, divided
- 2 Tbsp olive oil
- ¾ cup chopped fresh cilantro, divided
- 1 tsp ground cumin
- ¾ tsp kosher salt, divided
- 6 boneless, skinless chicken breasts
- 3 avocados, pitted and diced
- ¼ cup diced red onion
- 1 clove garlic, minced
Instructions
- Combine ¼ cup lime juice, oil, ¼ cup cilantro, cumin, and ¼ tsp salt in a large bowl. Add chicken; let stand 10 minutes.
- Preheat grill or grill pan to medium heat. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done.
- Combine avocados, 2 Tbsp lime juice, ½ cup cilantro, onion, garlic, and ½ tsp salt in a bowl. Serve avocado salsa over chicken.
Side Dish Ingredients
- 3 ears corn
- 2 Tbsp olive oil, divided
- 1 tsp garlic salt, divided
- 1 (12-oz) pkg frozen riced cauliflower
- 1 tsp ground cumin
- 2 Roma tomatoes, diced
Side Dish Instructions
- Preheat grill or grill pan to medium heat. Brush corn with 1 Tbsp oil; sprinkle with ½ tsp garlic salt.
- Grill corn, without grill lid, 3 to 4 minutes or until charred, turning occasionally. Cut kernels from cobs; discard cobs. Place kernels in a large bowl.
- Prepare cauliflower according to package directions. Add cauliflower, 1 Tbsp oil, ½ tsp garlic salt, cumin, and tomatoes to corn; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
108
|
451
|
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