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Fiesta Chicken Breasts with Tomato-Avocado Salsa

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1 reviews

15 min prep time
2 hr 20 min total time
14 ingredients
4 servings

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Tomato-avocado salsa adds a delicious flavor to a hearty chicken dinner – perfect if you love Mexican cuisine.

Ingredients

Tomato-Avocado Salsa*

2: medium tomatoes, seeded and chopped (1 1/2 cups)

1: medium avocado, pitted, peeled and chopped (1 cup)

4: medium green onions, sliced (1/4 cup)

1: to 2 tablespoons lime juice

1 1/2: teaspoons finely chopped jalapeño chili

1: clove garlic, finely chopped

1/4: teaspoon salt

Chicken

4: bone-in chicken breasts (about 2 lb)

1/4: cup lime juice

1/4: cup vegetable oil

1/2: teaspoon ground cumin

1/2: teaspoon salt

2: tablespoons vegetable oil

4: flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

Steps

1 In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
2 Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
3 Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
4 Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
5 In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

1 In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
2 Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
3 Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
4 Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
5 In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

Expert Tips

1 cup purchased thick-and-chunky salsa can be substituted for the Tomato-Avocado Salsa. Gently stir 1 cup chopped avocado into purchased salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 250

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 5g 25% Trans Fat 1/2g
Cholesterol: 75mg; 24%
Sodium: 580mg; 24%
Total Carbohydrate: 32g; 11%
Dietary Fiber 5g 19% Sugars 2g
Protein: 32g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 20%; 20%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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