Cilantro-Lime Chicken with Avocado Salsa and Saffron Rice

Ingredients:

Chicken

• 2 tablespoons minced fresh cilantro
• 2 ½ tablespoons fresh lime juice
• 1 ½ tablespoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• ¼ teaspoon salt
• Cooking spray

Salsa

• 1 cup chopped plum tomato
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 avocado, peeled and finely chopped

Saffron Rice

• 1 cup diced onion
• 2 minced garlic cloves
• 1 cup basmati rice, uncooked
• 2 cups chicken broth
• ¼ teaspoon saffron threads, crushed

Preparation

1. Begin by preparing saffron rice.
2. Heat a medium saucepan over medium heat.
3. Coat pan with cooking spray.
4. Add onion and garlic to the pan; cook 5 minutes or until golden brown, stirring frequently.
5. Add basmati rice, chicken broth and saffron to pan.
6. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
7. While rice is cooking, prepare the chicken.
8. Combine cilantro, lime juice, olive oil and chicken in a large bowl; toss and let stand 3 minutes.
9. Remove chicken from marinade; discard marinade.
10. Sprinkle chicken with ¼ teaspoon salt.
11. Heat a grill pan over medium-high heat.
12. Coat pan with cooking spray.
13. Add chicken to pan; cook 6 minutes on each side or until done.
14. Prepare the salsa by combining tomato, onion, lime juice, salt and pepper in a medium bowl.
15. Add avocado and stir gently.
16. Serve salsa over chicken with side of saffron rice.

Source: Cooking Light Quick & Easy Low-Calorie Recipes