Quick and Easy

Adam and I wanted a light meal the other night after coming home from an extravagant day of eating and drinking in Lodi. Luckily, we had previously planned on making a simple recipe from Cooking Light: Cilantro-Lime Chicken with Avocado Salsa. It was a perfect way to end the night with a bit of nutrients from the chicken, tofu, and avocado, a bit of crunch from our baked corn chips, and bit of fun with our homemade margaritas.

To bake the corn chips, we just put corn tortillas coated with cooking spray under the broiler until crisp.

Adam makes the most amazing margaritas by mixing 1 part Cointreau with 2 parts lime juice and 3 parts tequila (I think, he always makes them--aren't I lucky?). Add the tequila to taste, depending on how strong you like your drinks. Don't forget to rim your glasses with salt!

Cilantro-Lime Chicken with Avocado Salsa (Cooking Light, April 2009)

I recommend marinating the chicken or tofu in the lime juice and cilantro longer or to make some extra and use it to top off the grilled protein. Without the extra marinade, the flavors don't come through quite as much as you would like.

Chicken [tofu]
2 Tbs. minced fresh cilantro
2 1/2 Tbs. fresh lime juice
1 1/2 Tbs. olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
cooking spray

Salsa
1 cup chopped plum tomatoes (about 2)
2 Tbs. finely chopped onion
2 tsp. fresh lime juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 avocado, peeled and finely chopped

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 tsp. 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. 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.