Ingredients
For the salsa
2 ripe plum tomatoes, chopped
1/4 small red onion, finely chopped
1/2-1 jalapeño chili pepper, seeded and diced
1 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/4 avocado
For the chicken
1/2 cup non-fat, cottage cheese
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
2 4-6 oz boneless, skinless chicken breasts
freshly ground black pepper
Cooking Instructions
For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.
For the chicken:
1. In a small food processor, puree the cottage cheese, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade and season the chicken with pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.
NOTE, YOU CAN ALSO MAKE THE SALSA TO TOP OVER YOUR GRILLED CHICKEN BREAST WITHOUT MARINATING IT. OR YOU CAN MARINADE IT WITH ALL INGREDIENTS EXCEPT THE NON FAT COTTAGE CHEESE…
ENJOY!
