2 tbsp olive oil
2 tsp paprika
Salt and pepper
2 garlic cloves
1 small red onion
1 cup cherry tomatoes
Several sprigs fresh cilantro for garnish
Turn the broiler to high and place the rack 4 inches from the heat.
Cut each chicken breast in half horizontally to make 2 thin cutlets. Press down on each with the heel of your hand to flatten.
Put the cutlets on a rimmed baking sheet, rub with olive oil and sprinkle with paprika and some salt and pepper.
Broil, turning once, until lightly browned on both sides and just cooked through, 2 to 5 minutes per side.
Peel and halve garlic cloves. Rub the browned cutlets all over with the raw garlic and put them on plates or a platter. Discard what’s left of the garlic.
To make the salsa, halve and pit the avocados, cut the flesh into cubes and scoop it out of the skin into a medium bowl.
Trim, peel and chop the onion, then add it to the bowl.
Halve cherry tomatoes and add them to the bowl.
Halve the lime and squeeze the juice into the salsa; sprinkle with salt and pepper.
Chop the cilantro. Spoon the salsa over the top of the chicken, garnish with the cilantro and serve.
Credit: HOW TO COOK EVERYTHING FAST © 2014 by Double B Publishing, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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