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Chicken with Lime Dressing & Avocado

Source: South Beach Recipe

Phase 2

Ingredients

  • 1/3 c. fresh lime juice
  • 1/4 c. chopped fresh cilantro
  • 1 Tbls. chopped scallion onions
  • 1 Tbls. extra virgin olive oil
  • 1 t. white sugar
  • 1/2 t. salt
  • 4 boneless, skinless chicken breasts
  • 2 Tbls. unbleached all-purpose white flour
  • 2 Tbls. extra virgin olive oil, divided
  • 1 medium red pepper (or use combo of red, orange & yellow)
  • 1 clove garlic, minced
  • 1/4 c. sliced almonds, toasted

Mashed Avocados

  • 2 medium avocados, peeled & pitted
  • 1 Tbls. fresh lemon juice
  • 1 Tbls. picante sauce
  • 2 Tbls. reserved lime dressing

Instructions

For the dressing, combine the lime juice, cilantro, scallions, oil, sugar and salt.

In a large glass dish or zip lock bag, combine the chicken with 3 tablespoons of the lime dressing, refrigerate leftover dressing to use in mashed avocados. Refrigerate chicken for an hour or so.

Remove the chicken from the dressing and pat dry with paper towels. Sprinkle with flour over both sides of the chicken. Heat remaining oil (add more if needed) in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side or until 170 degrees is reached and juices run clear.

When chicken is half cooked, heat 1 tablespoon of the oil in a small nonstick skillet. Add the peppers and cook, stirring occasionally for 6 minutes or until peppers are tender and lightly browned. Stir in the garlic and cook for 30 seconds. Removed to a bowl and add the almonds.

Mashed Avocados: Just before the chicken is done cooking, in a medium bowl, mash the avocados with 2 tablespoons of the lime dressing. Stir in the lemon juice and picante sauce.

Place the chicken on serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving.

NOTE: Serve with a side of the mashed avocados.