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Cilantro-Lime Chicken with Avocado Salsa and Saffron Rice

Saturday, 21 September 2013 09:19  by Mitzi



  • 2 tablespoons minced fresh cilantro
  • 2 ½ tablespoons fresh lime juice
  • 1 ½ tablespoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • Cooking spray


  • 1 cup chopped plum tomato
  • 2 tablespoons finely chopped onion
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 avocado, peeled and finely chopped

Saffron Rice

  • 1 cup diced onion
  • 2 minced garlic cloves
  • 1 cup basmati rice, uncooked
  • 2 cups chicken broth
  • ¼ teaspoon saffron threads, crushed


  1. Begin by preparing saffron rice.
  2. Heat a medium saucepan over medium heat.
  3. Coat pan with cooking spray.
  4. Add onion and garlic to the pan; cook 5 minutes or until golden brown, stirring frequently.
  5. Add basmati rice, chicken broth and saffron to pan.
  6. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
  7. While rice is cooking, prepare the chicken.
  8. Combine cilantro, lime juice, olive oil and chicken in a large bowl; toss and let stand 3 minutes.
  9. Remove chicken from marinade; discard marinade.
  10. Sprinkle chicken with ¼ teaspoon salt.
  11. Heat a grill pan over medium-high heat.
  12. Coat pan with cooking spray.
  13. Add chicken to pan; cook 6 minutes on each side or until done.
  14. Prepare the salsa by combining tomato, onion, lime juice, salt and pepper in a medium bowl.
  15. Add avocado and stir gently.
  16. Serve salsa over chicken with side of saffron rice.

Source: Cooking Light Quick & Easy Low-Calorie Recipes

Last modified on Friday, 20 September 2013 18:26

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