Grilled Chicken with Cilantro-Lime Butter
Arugula, Tomato, and Avocado Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (1-oz) envelope taco seasoning mix
- 1 Tbsp olive oil
- ½ cup butter, softened
- ¼ cup chopped fresh cilantro
- 2 Tbsp finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp lime juice
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with seasoning mix and oil. Grill chicken, covered, 5 to 6 minutes per side or until done.
- Meanwhile, stir together butter, cilantro, onion, jalapeño, and lime juice. Dollop butter mixture over chicken before serving.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 cup diced avocado
- 1 pint grape tomatoes, halved
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Combine arugula, avocado, tomato and dressing in a large bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
329
|
130
|
459
|
| Fat (g) | 19 | 12 | 31 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 572 | 86 | 658 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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