Grilled Chicken and Tomato Avocado Salad

Yield: 4 Servings

Ingredients:

• 4 (3-oz ) skinless and boneless chicken breasts
• Cooking spray
• 2 tsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• ¾ tsp ground cumin
• ¾ tsp sea salt
• ½ tsp chili powder
• ½ small red onion, cut into ½” slices
• 2 yellow tomatoes, each cut into 4 slices
• 2 red tomatoes, each cut into 4 slices
• 1 cup cherry tomatoes, halved
• ½ ripe avocado, peeled and sliced
• ½ cup lite ranch dressing

Directions:

1. Pre-heat grill to medium-high.
2. Lightly coat chicken with cooking spray. Combine oil, onion powder, garlic powder, cumin, ½ tsp salt and chili powder. Rub evenly over chicken. Coat onion with cooking spray. Arrange chicken and onion on grill rack. Grill 8-10 minutes or until juices run clear , turning chicken and onion once. Remove from grill. Let stand 5 minutes.
3. Slice chicken. Arrange one breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with ¼ cup cherry tomatoes. Divide onion and avocado evenly among the plates.
4. Sprinkle remaining ¼ tsp salt over salad. Drizzle about 2 tbsp dressing over each salad.

                                  
Nutritional Information (per serving): 
Calories - 256
Protein - 22 gm
Carbs - 12 gm
Fat - 12 m 

Grilled Chicken Tacos with Mango Salsa

Grilled Chicken Tacos with Mango Salsa

Ingredients:

1/4 cup and 3 Tbsp lime juice, separated

4 garlic cloves, minced

1 Tbsp chopped fresh cilantro, plus extra for garnish as desired

1 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

1 lb. boneless, skinless chicken breasts

1 large mango, peeled & diced

1 avocado, pitted, peeled and diced

1 med. tomato, chopped

1 red onion, chopped

8 corn tortillas, 6”

Directions:

1.  Combine ¼ cup lime juice, garlic, cilantro, cumin, salt and pepper in a large zip-lock bag and add chicken. Marinate chicken in refrigerator for 8 hours or overnight.

2.  For salsa, combine the mango, avocado, tomato, onion and 3 Tbsp. lime juice in a bowl. Toss gently and set aside.

3.  Grill chicken on medium-high heat about 5-7 min. per side. Let chicken rest for 5 min. and then slice into strips.

4.   Arrange chicken in tortillas and top with mango salsa and extra cilantro as desired.

Nutrition Information per taco:

Yields: 8 servings

Calories: 154

Fat: 5 gm

Carbs: 13 gm

Protein: 15 gm