A cilantro, cumin, and lime marinade lends flavor and zest to lean chicken breasts in this paleo-friendly dinner.
1 1/2 lbs boneless, skinless chicken breasts
1 cup packed fresh cilantro
1/2 cup olive oil
1/4 cup lime juice (from 2-3 limes)
1 tsp ground cumin
1 clove garlic
2 ripe avocados
1 large tomato
Add the chicken to a baking dish. In a blender, purée the cilantro, oil, lime juice, cumin, garlic, and ½ tsp salt until smooth. Reserve ⅓ cup of mixture. Pour remaining cilantro mixture over chicken, tossing to coat. Cover with plastic and refrigerate 1–2 hours.
Preheat oven to 375°F. Uncover chicken and drain off any excess liquid. Place chicken in oven and bake 30–35 min., until cooked through.
Meanwhile, peel, seed, and dice the avocados and place in bowl. Dice the tomato and add to avocado. Add reserved cilantro mixture and toss to coat. Serve chicken with avocado salad. Drizzle any excess dressing from bowl with avocado salad on top of chicken.