Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup low-fat or non-fat plain yogurt
- 1/4 cup minced red onion
- 2 tablespoons chopped cilantro
- 2 tablespoons honey
- salt to taste
- freshly ground black pepper
- 4 boneless, skinless chicken breasts, 4 to 6 oz. each
- 1 avocado
- 1/4 cup fresh lime juice
- 2 oranges, peeled and sectioned
- 1 small red onion, thinly sliced
- =
Directions
1 For the chicken: Mix all the ingredients except the chicken in a large bowl. Add the chicken to the mixture and coat evenly. Cover the bowl and refrigerate for 30 minutes or over night.
2 Preheat the grill or broiler.
3 Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with salt and pepper.
4 Place the chicken on the grill or under the broiler and cook until the juices run clear, 6 to 8 minutes per side.
5 In the meantime, peel, core and chop the avocado and toss it with the lime juice quickly so that it doesn't discolor. Add the oranges, onion and cilantro. Season with salt and serve on top of the chicken.