We had this last night and absolutely LOVED it. Next time we make it, I think we'll try adding jalapeno to the dressing, but it's yummy as written. It's going into the "permanent" recipe file.
1/3 cup lime juice
1/4 cup chopped fresh cilantro (about 10 stems)
1 tablespoon chopped scallions
1 tablespoon extra virgin olive oil
1 teaspoon Splenda
1/2 teaspoon salt
4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
2 medium avocados, peeled and pitted
1 tablespoon lemon juice
2 teaspoons picante sauce
1 teaspoon + 1 tablespoon olive oil
1 medium red bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons whole wheat flour
Make the dressing:
Combine dressing ingredients in a bowl; stir until combined.
Make the chicken:
In a large glass dish, combine the chicken with 3 tablespoons dressing. Cover and refrigerate for 10 minutes.
In a medium bowl, mash the avocados with 2 tablespoons dressing. Stir in lemon juice and picante sauce. Reserve the remaining lime dressing.
Heat 1 teaspoon oil in a large nonstick skillet. Add pepper and cook, stirring occasionally, until the pepper is tender and lightly browned (about 6 minutes). Stir in garlic and cook 30 seconds more. Remove to a large bowl.
Remove the chicken from the dresing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
Heat the remaining 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 register 170F and the juices run clear. Place the chicken on serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle reserved dresing over each serving. Serve with a side of mashed avocados.
Per serving: 429 calories, 27 g fat, 4 g saturated fat, 33 g protein, 19 g carbohydrate, 10 g dietary fiber, 68 mg cholesterol, 382 mg sodium