Brett and I got an indoor/outdoor George Foreman Grill for our wedding three years ago and while we’ve talked about upgrading for a while, we haven’t ever taken the plunge because to be honest, we love our George Foreman. It’s actually the perfect size for our small patio deck and it gets the job done.
This Cilantro-Lime Chicken with Avocado Salsa is originally from Cooking Light. It can be cooked outside on the grill, or grilled in a pan stove top. Either way it makes a great lighter meal for those warm summer days ahead.
We served our chicken with a few chips to help scoop up the salsa, but it’d be great with a side of black beans or some rice as well. We also used chicken tenders instead of full breasts, but either will do.
To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Or grill on an outdoor grill.
To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.