Chicken Cutlets with Strawberry-Avocado Salsa

This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

Yield: Serves 4 (serving size: 1 chicken cutlet and about ½ cup salsa)

Ingredients

• 1 ½ cups chopped strawberries
• ½ cup diced peeled ripe avocado
• 2 tablespoons minced seeded jalapeño pepper
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• ¾ teaspoon kosher salt, divided
• 1 tablespoon olive oil
• 4 (4-ounce) chicken breast cutlets
• ¼ teaspoon freshly ground black pepper
• 4 lime wedges

Instructions

1. Combine strawberries, avocado, jalapeño, cilantro, lime juice, and ¼ teaspoon salt in a small bowl; toss to combine.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with the remaining ½ teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.
3. Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

Nutritional Information:
Calories 211, Fat 9.3g, Sat fat 1.5g, Mono fat 5.2g,  Poly fat 1.3g,  Protein 25g,  Carbohydrate 7g,  Fiber 3g,  Cholesterol 73mg,  Iron 1mg,  Sodium 494mg,  Calcium 19mg