Chicken Breasts with Tomato-Avocado Salsa

May 3rd, 2017
Ingredients
Chicken
  • 4 boneless, skinless chicken breasts
  • 1/4 c. lime juice
  • 1/4 c. vegetable oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 tbsp. vegetable oil
  • 4 flour tortillas (8 inch), cut in half,then cut into 1/2-inch strips
Tomato-Avocado Salsa 2 medium tomatoes, seeded and chopped (1 1/2 cups) 1 medium avocado, pitted, peeled and chopped (1 c.) 4 medium green onions, sliced (1/4 c.) 1 to 2 tbsp. lime juice 1 1/2 tsp. finely chopped jalapeño peppers 1 clove garlic, finely chopped 1/4 tsp. salt
Instructions
  1. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
  2. Place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 c. lime juice,1/4 c. oil, the cumin and salt; pour over chicken. Cover & refrigerate 1 hour.
  3. Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  4. Place chicken in pan. Pour marinade over chicken. Cover & bake 30 minutes, brushing occasionally with marinade, until juice of chicken is clear.
  5. In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.