Grilled Lime Chicken with Avocado-Corn Salsa

When I first moved back to Nashville in 2004, I lived with my friend Jen for a while.  She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.

Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today.  You might also remember that Jen and I used to make the Grands Veggie Pizzas too… so good!

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

The deliciousness of this dish is hard to capture via photo… but I’m going to try anyway.  The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, well… people love this dish, including this girl.

Grilled Chicken with Avocado-Corn Salsa

Serves 4

INGREDIENTS

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3 ½ Tbsp. fresh lime juice (from 3 limes)

4 Tbsp. chopped cilantro

½ tsp. salt

¼ tsp pepper

4 (6 oz) chicken breast halves

1 1/2 cup corn

1 (8 oz) ripe avocado, peeled & diced

INSTRUCTIONS

1.  Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziplock bag; add chicken.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate for at least 20 minutes, longer if desired.  Note:  I made a half recipe.  If you see 2 chicken breasts, that’s why. :)

 Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

2.  Prepare the salsa.  Combine corn with the avocado and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl.  Note:  I used Green Giant canned corn, but you can also use fresh or frozen.

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3.  Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes.  Top with the salsa to serve.

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Per 1/4 recipe serving (1 chicken breast and 1/4 salsa):

CAL 268; CARB 13g; FAT 11g; PROT 31g; FIB 4g; WW Points Plus: 7

Related posts:

Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

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Jenny Volumizing: Chicken Fajita Fettuccine

Since I’ve been back on Jenny, I’m back on my kick of creating inventive “volumized” creations using Jenny cuisine.

To see my full listing of Jenny Volumizing Recipes, click here.  To see my latest creation, see below!

Chicken Fajita Fettuccine | No Thanks to Cake 

This recipe really transformed the fettuccine from its original state.  You almost can’t even tell that it was the creamy chicken fettuccine from Jenny Craig.  Instead, it tasted like an insanely flavorful Mexican pasta dish, about 2 times the original size!  Yum, yum!

Chicken Fajita Fettuccine

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Fettuccine

2 Tbsp. salsa

1/2 tsp. taco seasoning

cooking spray

1/4 green pepper, sliced

1/2 small red onion, sliced

1/4 cup spinach, shredded

1/4 cup diced tomatoes

INSTRUCTIONS

1.  Saute your peppers and onions in a small skillet, prepared with cooking spray until tender.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

2.  Cook your Jenny dinner per package instructions

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

3.  While the Jenny dish cooks, prepare your veggies for the meal.  Note:  I used sliced grape tomatoes, as I had them on hand.  Any type of tomato will work.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

4.  Move fettuccine to a medium mixing bowl.  Add 2 Tbsp. of your favorite salsa to the bowl.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

5.  Add taco seasoning and stir to combine.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

6.  Mix in your peppers, onions, spinach, and tomatoes.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

7.  Move to a serving dish, and enjoy!!   Add a dollop of homemade guacamole to the mix, if desired.  

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

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Greek Turkey Lettuce Wraps

I found a recipe for Greek turkey tacos on Pinterest, and I REALLY wanted to make it.  But, me and tortillas?  Sort of a dangerous combination.

But… I knew I could easily convert the recipe into lettuce wraps, cutting the calories and making it a super-light dinner!  Yum!

Greek Turkey Lettuce Wraps | No Thanks to Cake

I still got all of Greek goodness from the recipe, with none of the tortilla temptation.  The tzatziki was incredibly easy to make, the cucumber-tomato salsa was addictive, and the turkey meat gave me the filling protein I needed!  Loved this dish…

As the week went on, I even converted the dish into a Greek turkey taco salad, with all the fixins… but on a bed of butter lettuce.  So delicious!

Greek Turkey Lettuce Wraps

Adapted from Mountain Mama Cooks

Serves 4

INGREDIENTS

Greek Turkey Lettuce Wraps | No Thanks to Cake

For the cucumber-tomato salsa:

3 roma tomatoes, seeded and diced
1 English cucumber, diced
1/2 small red onion, diced
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
salt

For the tzatziki sauce:

1 cup plain Greek yogurt
1 clove garlic, finely minced
1 tsp. dried dill
1/4 tsp. garlic powder
1/2 cup finely diced cucumber
salt

For the turkey:

1/2 small red onion, diced
1 lb. extra lean ground turkey breast
1 clove garlic, minced
1/2 tsp. ground oregano + Greek seasoning
1/8 cup dry white wine
3 Tbsp. tomato paste
1/4 cup chicken broth
salt

INSTRUCTIONS

1.  Prepare the cucumber-tomato salsa by combining tomatoes, cucumbers and onions in a bowl with olive oil, lemon juice and vinegar. Season with salt to taste; set aside while you prepare the tzatziki and turkey.

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake
2.  To make the tzatziki, dice the cucumber fairly small. In a medium bowl, stir together the cucumber, into the yogurt and add feta cheese, garlic powder and dried dill. Season with salt; set aside while you prepare the turkey.

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake

3.  In a large skillet prepared with cooking spray over medium heat, sauté ground turkey and cook 5 minutes, breaking any big pieces up. Once cooked through, move to a food processor to grind the meat finely.

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake

4.  Meanwhile, add chopped onion to your skilled and sauté for 1-2 minutes.  Re-add your turkey.

Greek Turkey Lettuce Wraps | No Thanks to Cake

5.  Add garlic and oregano and cook 1 minute more. Turn the heat up to medium-high and add white wine. Cook, stirring, until most of the wine evaporates.

Greek Turkey Lettuce Wraps | No Thanks to Cake

6.  Stir in the tomato paste and chicken broth. Turn heat back down to medium and let cook another 3-4 minutes. Season with the salt.

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake

7.  Optional:  Add a dash of Greek seasoning to your meat mixture.  Note:  I felt like the meat was a little bland, so I kicked it up with a few shakes of Penzey’s Greek seasoning.

Greek Turkey Lettuce Wraps | No Thanks to Cake

8.  To assemble the lettuce wraps, place two bibb lettuce cups on a plate.  Fill each cup with about 2 1/2 Tbsp. of meat mixture, 1 1/2 Tbsp. salsa, and 1 Tbsp. tzaziki sauce

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake

Greek Turkey Lettuce Wraps | No Thanks to Cake

Per 1/4 meat mixture, salsa, and tzatziki:

CAL 230; CARB 11g; FAT 2g; PROT 35g; FIB 1g; WW Points Plus 5

Related posts: