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Recipe of the month | Grilled chicken with tomato cilantro citrus salsa

Excellent source of vitamin K, potassium

grilled chicken fillets on wooden cutting board

Skinless chicken breast doesn’t have to be boring. This recipe combines lean chicken breast with antioxidant-rich tomatoes and heart-healthy avocado for Mediterranean-inspired meal. Rich in vitamin K, potassium and good source of vitamin C, vitamin E, magnesium and folate.

Four 4 oz./ 120 g boneless, skinless chicken breast
2 tbsp / 25 ml freshly squeezed lime juice
2 tsp/ 10 ml olive oil
2 cups / 500 ml diced fresh tomato
1 avocado, diced
1/2 cup / 125 ml coarsely chopped cilantro
2 tbsp / 25 ml freshly squeezed lime juice
1/4 tsp / 1 ml sea salt
Amount freshly ground black pepper, to taste

In a shallow dish, toss chicken breasts with lime juice and olive oil.  Set aside for 10 to 20 minutes.

Meanwhile, preheat grill over medium-low heat.

Place chicken on grill and cook for 18-20 minutes, or until cooked through, turning every 4-5 minutes.

Meanwhile, in a small mixing bowl combine tomato, avocado, cilantro, lime juice, salt and pepper.  Toss to combine.

Remove chicken from grill, and cover with tomato mixture.  Serve immediately.

Serves 4.

Nutrition chicken breast with ½ cup (125 ml) salsa: 307 calories, 26 g protein, 19 g total fat (4 g saturated fat), 8 g carbohydrate, 4 g fibre, 77 mg cholesterol, 218 mg sodium

Recipes originally printed in Leslie Beck’s Healthy Kitchen. Leslie is the author of 12 best-selling books. You can follow Leslie on Twitter @LeslieBeckRD and look for her regular columns in The Globe and Mail.

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