Lime-Marinated Chicken with Southwest Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
300
protein 
29 g
sodium 
499 mg
carbohydrates 
26 g
fat 
8 g
fiber  
3 g
cholesterol 
74 mg
Servings 
4
Ingredients 

4 4-oz boneless, skinless chicken breasts

Lime Marinade
½ cup water
2 tsp sea salt
1 tsp minced Serrano or jalapeño peppers
¼ tsp minced garlic
1 Tbsp fresh lime juice

Sundried Tomato Rice
¾ cup water
¼ cup sundried tomatoes
1 Tbsp extra virgin olive oil
1 Tbsp diced yellow onion
½ cup Arborio rice
1 cup chicken stock
2 tsp fresh lime juice
1 Tbsp chopped fresh cilantro

Southwest Salsa
2 med tomatoes
¼ cup diced canned green chili peppers
¼ cup chopped yellow onions
½ tsp sea salt
1½ tsp chopped Serrano or jalapeño pepper
½ cup diced avocado

Instructions 
  1. In a small saucepan, combine water, salt, peppers and garlic. Bring to a boil to dissolve salt. Cool and stir in lime juice. In a shallow glass baking dish, combine chicken with lime marinade. Cover and refrigerate for at least 1 hour.  Rinse chicken afterwards.
  2. Preheat grill or broiler.
  3. Grill or broil chicken breast for 3 to 5 minutes on each side, or until cooked through and reaches an internal temperature of 165F.
  4. In a small bowl, reconstitute tomatoes in ¾ cup hot water. Do not discard water.
  5. In a large sauté pan over medium heat, sauté onions in olive oil until translucent. Stir in rice. Add su- dried tomatoes and their water, chicken stock and lime juice. Bring to a boil, and then reduce to a simmer. Cover and cook about 10 to 15 minutes, or until rice is tender. Garnish with chopped cilantro.
  6. For salsa, preheat grill or broiler. Grill or broil tomatoes. Allow to cool and dice. In a medium bowl, toss together tomato, green chili peppers, onions, salt, peppers and avocado.
  7. Serve 1 chicken breast with ¼ cup salsa and ½ cup of Sundried Tomato Rice.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.