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Lime Glazed Grilled Chicken With Tomato Avocado Salad

Diet.Chef's picture
  Halved cherry tomatoes 3 Cup (48 tbs) (2 Cups Red And 1 Cup Yellow)
  Scallions 3 , chopped
  Chopped fresh cilantro 3 Tablespoon
  Fresh lime juice 5 Tablespoon
  Jalapeno pepper 1⁄2 , seeded and minced (Wear Gloves When Handling To Prevent Irritation)
  Salt 1 Teaspoon
  Sugar 1 Pinch
  Avocado 10 Ounce, pitted peeled and cut into 1/2 inch dice (1 Small, Florida Variety)
  Boneless, skinless chicken breast halves 20 Ounce (4 Pieces, 5 Ounce Each)
  Vegetable oil/Olive oil 1 Teaspoon
  Freshly ground pepper To Taste
  Apple jelly 2 Tablespoon

2. Toss the red and yellow tomatoes, scallions, cilantro, 3 tablespoons of the lime juice, the jalapeno pepper, 1/2 teaspoon of the salt, and the sugar in a large bowl. Add the avocado and gently toss to combine.
3. Brush the chicken all over with the oil; sprinkle with the remaining 1/2 teaspoon salt and the pepper.
4. To prepare the lime glaze, microwave the jelly with the remaining 2 tablespoons lime juice in a microwavable glass cup measure on High until it just reaches a boil, 30-40 seconds.
5. Grill the chicken 4 minutes per side. Then brush the chicken with the glaze and continue grilling, brushing frequently, until browned and cooked through, 2-4 minutes more.

Recipe Summary

Main Dish

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