Grilled Chicken with a Fresh Tomato Avocado Salad and Tangy Cilantro Sauce
Grilled Chicken with a Fresh Tomato Avocado Salad and Tangy Cilantro Sauce
Recipe by Ana Q
Prep time
15
minutes
Cooking time
30
minutes
Ingredients
4 boneless chicken breasts with skin (optional)
1 cup plus 1 Tbsp Skinny Latina Marinade
¼ cup plus 1 Tbsp olive oil
1 Tbsp butter
Salt and pepper to taste
1 large heirloom tomato sliced
1 to 2 hass avocados sliced
1 lime juiced
½ cup fresh cilantro finely chopped
2 cloves of garlic finely minced
Directions
Place chicken breasts in large ziplock bag with 1 cup of Skinny Latina Marinade. Place in refrigerator for 8 hours or overnight.
Slice avocados and brush with lime juice to prevent browning.
Sprinkle both the tomato and avocado with salt and pepper
Combine cilantro, garlic, ¼ cup of olive oil, and 1 T of Skinny Latina marinade in a small bowl. Stir well to combine. Add salt and pepper to taste.
In a large skillet, grill pan, or cast iron pan heat 1 T each of olive oil and butter over medium high heat.
Remove the chicken from the marinade liquid and place skin side down in the skillet. Do not turn for at least 5 minutes (depending on thickness). You should hear a loud searing sound upon placing the chicken in the pan. After about 7 to 8 minutes check to see if the skin has attained a medium to deep golden color, if not allow it to cook for another 2 to 3 minutes. Turn the chicken over and continue cooking for another 6 to 7 minutes. Remove from plan and allow it to rest for 5 minutes before slicing diagonally across the grain. Drizzle with cilantro sauce and Serve with tomato avocado salad. Buen Provecho!