Spicy Tex-Mex Chicken Breasts

Prepared salsa gets a just-made lift from fresh cilantro and avocado. Look for spicy-hot chipotle chile powder in the spice aisle of your supermarket. If it’s not available, replace it with the same amount of regular chili powder plus 1/8 teaspoon cayenne pepper.

2 teaspoons ground cumin
1 to 1 1/2 teaspoons chipotle chile powder
1 teaspoon garlic salt
4 boneless skinless chicken breast halves
1 avocado, diced
1/2 cup refrigerated salsa
1/4 cup chopped cilantro

1. Heat grill. In small bowl, stir together cumin, chile powder and garlic salt. Sprinkle over both sides of chicken. Spray chicken with nonstick cooking spray. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 7 to 10 minutes or until no longer pink in center, turning once.

2. Meanwhile, in another small bowl, gently stir together avocado, salsa and cilantro. Serve chicken topped with salsa.

4 servings

PER SERVING: 235 calories, 11 g total fat (2 g saturated fat), 28 g protein, 6.5 g carbohydrate, 75 mg cholesterol, 460 mg sodium, 3.5 g fiber

Make a delicious Grilled Peach Salsa to pair with your grilled chicken.

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