Chipotle Chicken with Avocado Salsa

 

Chipotle Chicken with Avocado Salsa

Makes 2 servings
Per serving
1 Leaner protein
½ Green
3 condiments
1 fat

18 ounces boneless skinless chicken breast
1 clove garlic
1 Tbs chipotle in adobo sauce
½ Tbs adobo sauce
2 teaspoons lime juice, divided
1/2 tsp cumin
5 sprays Non-stick pan spray
3 ounces avocado
½ cup Roma tomato
2 Tbs green onion

Instructions:
1. Pound chicken to ½-inch thickness. Combine garlic, chipotle pepper, adobo sauce, 1 tsp lime juice, and cumin; rub all over chicken. Place in a large zip-top plastic freezer bag; seal and chill 8 hours.
2. Remove chicken from marinade; discard marinade. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
3. Combine avocado, tomato, onion, 1 tsp lime juice, and a dash of salt and pepper. Serve with chicken.
*Note: You still need another 2 1/2 servings of greens. I served mine with 3/4c cauliflower rice & 3/4c zucchini and squash mix.