Cilantro-Lime Chicken and Salsa

One of the most common complaints I hear from meal-plan clients is how bored they are with eating chicken. Alas, we have all been there. For that reason, I have more or less become an expert at spicing up that meal-prep classic. With that being said, for the next 6 weeks I am going to debut a different way to prepare chicken every week.

This is one of my favorites. Probably because I love cilantro, but also because its such a light and fresh way to prepare chicken.



  • 4 chicken Breasts (tenderized)
  • 1 clove of garlic, minced
  • 1 large avocado
  • 3 roma tomatos
  • 1 lime
  • 1 bush cilantro
  • 1/2 red onion
  • 1 jalepeńo (optional)
  • olive oil
  • pepper
  • optional side of jasmine rice


  1. In a bowl, mix 3 tablespoons olive oil, half a lime’s juice, 1 clove minced garlic, pepper to preference, and about “4 sprigs” worth of finely chopped cilantro leaves. Stir.
  2. Add chicken to marinate at least 10 mins.
  3. Heat your skillet and cook chicken 7-10 minutes or until no longer pink inside. *Try to not turn the breasts more than once to maintain your swell marks.
  4. While those cook, chop your avocado, tomatoes, red onion, another “4 or 5 sprigs” of cilantro, and jalepeńo, and add to a bowl.
  5. Stir in 2 tablespoons olive oil and the other half of the lime’s juice. Salt and pepper to taste.
  6. Remove chicken from heat and serve over jasmine rice. (Not adding in this part because I use minute rice for convenience.)
  7. Top chicken with avocado salsa mix.


Please send any questions and enjoy!



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