A three-minute dip into a pungent cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts. Serve with saffron rice.

• 2 tablespoons minced fresh cilantro
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil $
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• Cooking spray
• Salsa:$
• 1 cup chopped plum tomato (about 2)
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 avocado, peeled and finely chopped

Preparation

1. 1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. 2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

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Cooking Light
APRIL 2009