January Featured Recipe: Lime Chili Chicken

Lime Chili Chicken

Taste Profile

Chicken punched up with a citrusy lime marinade and topped with an avocado tomato salsa

Chicken is low in saturated fat and is therefore an excellent source of protein. It is also high in choline and vitamins B6 and B12 - all of which have been shown to be neuroprotective and help moderate mood. The healthy fats from the avocado help keep brain cells flexible for continued transmission of information. The lime juice delivers vitamin C which is a powerful antioxidant, helping reduce oxidative stress in the brain.

OVEN TEMPERATURE:
Grilled - medium-high

COOKING TIME:
12 minutes

PREP TIME:
10 minutes

SERVING SIZE:
4 oz chicken, 1/4 cup salsa

YIELD:
4 Servings

Ingredients

Avocado Tomato Salsa

• 1/2 lb Plum Tomatoes (Fresh)
  chopped (may substitute cherry tomatoes)
• 2 tbsp. Onions
  finely chopped
• 1 tsp. Garlic
  minced
• 2 tbsp. Lime juice
  
• 1/2 Jalapeno peppers
  minced - optional
• 2 Avocados
  peeled and chopped

Lime Chile Marinated Chicken

• 1 lb Extra virgin olive oil
  4, 4 oz boneless, skinless breasts
• 2 1/2 tbsp. Lime juice
  fresh squeezed
• 1/2 tbsp. Chili powder
  
• 2 1/2 tbsp. Cilantro
  minced. Scale down if using dried cilantro
• 1 lb Chicken Breast
  4, 4-oz boneless, skinless chicken breasts
• 1/4 tsp. Kosher salt
  
• 1/4 tsp. Black pepper

Directions

Avocado Tomato Salsa

1. Combine tomato, onion, garlic and lime juice (and jalapeno if desired) in a bowl. Toss to combine. May keep refrigerated for up to 4 hours.
2. Add avocado and gently stir. Serve over chicken breasts.

Lime Chile Marinated Chicken

1. Whisk together the EVOO and lime juice. Add cilantro.
2. Place chicken in a shallow dish or ziplock bag. Pour marinade over chicken and allow to rest for 5 minutes or up to 30 minutes.
3. Heat grill to medium-high heat.
4. Remove chicken from marinade. Season with kosher salt and pepper.
5. Place chicken on grill and cook for 6 minutes per side.
6. Spoon avocado tomato salsa over chicken and serve hot.