Grilled Chicken with Vegetables and Avocado Salsa - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Whip up an easy avocado salsa while you've got chicken and vegetables on the grill.
Ingredients
- 4 medium skinless, boneless chicken-breast halves
- salt and pepper
- 1 lime
- 2 tbsp. olive oil
- 2 large tomatoes
- 2 medium red, orange, and/or yellow peppers
- 1 ripe avocado
- 1 c. chopped jicama
- 1/4 c. loosely packed fresh cilantro leaves
- .13 tsp. ground red pepper (cayenne)
Instructions
- Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
- With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- From lime, grate 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once.
- While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, cilantro, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa.
- Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
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