Chicken with orange-avocado salsa
2
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This recipe is perfect to make when you’ve got an abundance of fruit that needs to be used up. We’ve used an orange but depending on what’s in season you could also use pineapple or berries like strawberries, blueberries, or even blackberries. Choose a ripe avocado—one that feels lightly soft to the touch but not mushy. If you like a spicy salsa, stir some of the jalapeño seeds into the salsa. Just add small amount at a time until you achieve your desired heat level. For an easy side dish, toss some lime juice, green onion, and cilantro with either black beans or brown rice.
Ingredients
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breast), cutlets
Ground coriander
1 tsp
Table salt
½ tsp
Table salt
⅛ tsp
Cayenne pepper
¼ tsp
Olive oil
2 tsp
Orange
1 medium, navel variety, peeled and diced
California (Hass) avocado
½ medium, pitted, peeled, and diced
Scallions
2 medium, thinly sliced (white and light green parts only)
Cilantro
2 Tbsp, fresh, chopped
Jalapeño pepper
½ medium, seeded and minced
Fresh lime juice
2 tsp
Lime
½ item(s), cut into wedges
Instructions
1
1 Sprinkle chicken with coriander, 1/2 teaspoon salt, and the cayenne. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until chicken is browned and cooked through, 6–8 minutes.
2
2 Meanwhile, to make salsa, stir together orange, avocado, scallions, cilantro, jalapeño, lime juice, and remaining 1/8 teaspoon salt in medium bowl. Serve chicken with salsa and lime wedges.
3
2 Serving size: 1 chicken cutlet and 1/2 cup salsa
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