Ingredients
4
4 servings
- •1 teaspoon salt, divided
- •½ teaspoon cumin
- •¼ teaspoon ground red pepper, or more to taste
- •1 tablespoon olive oil
- •4 (4 ounce) boneless skinless chicken breast halves
- •1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
- •1 cup chopped tomato
- •½ cup diced cucumber
- •¼ cup diced red onion
- •¼ cup chopped fresh cilantro
- •2 tablespoons lime juice
Instructions
- In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
- In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
- Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
- Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.
Nutritional Facts
Per 4 servings
- Calories: 254
- Carbohydrate: 9g
- Fat: 12g
- Fiber: 4g
- Protein: 28g
- Sugar: 2g
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