Southwest Chicken with Cilantro Sauce
Citrus-Pomegranate Salad with Queso Fresco
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp Southwest seasoning
- 6 Tbsp olive oil, divided
- 1 bunch fresh cilantro, stemmed
- 1 tsp lime zest
- 3 Tbsp lime juice
- 1 tsp ground cumin
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness; sprinkle with Southwest seasoning.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil in a large 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 chicken is done.
- Process cilantro, ¼ cup oil, lime zest, lime juice, cumin, and garlic in a blender or food processor until smooth. Season with salt and pepper to taste. Serve with chicken.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (14-oz) pkg orange and grapefruit segments in pomegranate-flavored water, drained (such as Del Monte)
- 1 (4.4-oz) pkg pomegranate seeds (arils)
- ⅓ cup Champagne dressing
- 1 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 | 6 | 6 |
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