Paleo Cilantro Lime Chicken with Avocado Salsa

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Lime juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  California, raw

  4 fruit, without skin and seed or 544g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  3 tbsp or 45g

• Red wine vinegar

  ½ tbsp or 7g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato and Avocado Salsa

  Marks & Spencer

  0g

• Cilantro Lime Chicken Burrito, frozen

  Evol

  0g

Directions

1. 1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup fresh cilantro, ground cumin and /4 teaspoon of salt and pepper. Whisk until mixed. 2. Add chicken and marinade to a large ziplock bag. let chicken marinade for 15 minutes. 3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, or until chicken is no longer pink. Remove and let sit.
2. To make the Avocado Salsa: Add avocado, 1/2 cup Cilantro, 3 tablespoons lime juice, red wine vinegar , red pepper flakes, garlic clove, salt and pepper to bowl, gently toss to mix. Top Cilantro Lime Chicken with Fresh Avocado Salsa.

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