Chicken with Lime Dressing: the ultimate Cinco De Mayo Treat

Ingredients:

Lime Dressing:

• 1/3 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped scallions
• 1 tbsp extra virgin olive oil
• 1 tsp sugar or sugar substitute
• 1/2 tsp salt

Chicken:

• 4 boneless, skinless chicken breast halves pounded to 1/2" thinkness
• 2 medium avocados, peeled and pitted
• 1 tbsp fresh lemon juice
• 2 tsp picante sauce
• 1 tsp + 1 tbsp extra virgin olive oil
• 1 medium red bell pepper, finely chopped or 1 cup chopped mixed peppers
• 1 garlic clove, minced
• 1/4 cup sliced almonds, toasted
• 2 tbsp whole wheat flour

Makes 4 servings

To make the dressing: In a large bowl, combine the lime juice, cilantro, scallions, olive oil, sugar and salt.

To make the chicken:

1. 
   
   In a large glass dish, combine the chicken with 3 tbsp of the lime dressing. Cover and refrigerate for 10 minutes.
2. In a medium bowl, mash the avocados with 2 tbsp of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
3. Heat 1 tsp of the olive oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds.
4. Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Place the chicken on 4 serving plates and eqaully divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

WW POINTS PER SERVING: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe last night because I was in the mood for Mexican and my mom and I always wanted to try this recipe. I am so glad I cooked this because it was so delicious. This dish made me feel like I was back in Cancun. I've now accquired a taste for avocados and they are so good with flavor. The lime dressing can be use on chicken, pork and fish. This dish has a real Tex-Mex flavor to the dish and will quickly become a favorite and turn your home into a hacienda for the evening. Hey Bobby Flay, I want to challenge you to a Throwdown!