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
- optional side of jasmine rice
- 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.
- Add chicken to marinate at least 10 mins.
- 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.
- While those cook, chop your avocado, tomatoes, red onion, another “4 or 5 sprigs” of cilantro, and jalepeńo, and add to a bowl.
- Stir in 2 tablespoons olive oil and the other half of the lime’s juice. Salt and pepper to taste.
- Remove chicken from heat and serve over jasmine rice. (Not adding in this part because I use minute rice for convenience.)
- Top chicken with avocado salsa mix.
Please send any questions and enjoy!