Treat The Family To A Nutritious And Tasty Meal With This Cilantro-Lime Chicken with Avocado Salsa

Chicken:

• 4 boneless skinless chicken breast halves

• 1 Tbsp lime zest

• 1/3 cup fresh lime juice

• 1/3 cup chopped cilantro, plus more for serving

• 3 cloves garlic, minced

• ½ tsp Salt

• ½ tsp freshly ground black pepper

• 2 teaspoons ghee, chicken/duck/pork fat

Salsa:

• 3 ounces avocados (ripe but semi-firm), diced

• 1 ½ cup Roma tomatoes, chopped

• 1/2 cup chopped green onion, rinsed under cool water to remove harsh bite

• 1 clove garlic, minced

• 1 Tbsp fresh lime juice

• Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker

parts of chicken to an even thickness. Transfer chicken to a gallon size resealable

plastic bag.

• In a small mixing bowl whisk together lime zest, lime juice, cilantro, 3 cloves minced

garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over

chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow

to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken

around halfway through, if possible, to ensure its evenly marinating).

• Over med/high heat, heat frying pan. Melt 2 t of ghee (or fat) and swirl around pan to

coat the bottom. Add chicken and cook for about 4 minutes on each side. This will vary

depending on the thickness of your chicken. Chicken center registers 160 - 165°

Remove and let rest 5 minutes.

• Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and

lime and season with salt and pepper to taste. Spoon over chicken and sprinkle with

chopped cilantro. Serve warm.

Yield: 4 servings