A Summer's Harvest

Now that summer has come to a close – I still can’t let go of the bounty of fresh, in-season produce found at my local farmer’s stand. I’m a sucker for the bright colored fruits and vegetables that look so perky and fresh longing for me to pick them, smell them & place them in my basket only to retire on my table in just a few short hours. I look forward to the change of the seasons – as the next season brings a new assortment of fresh goodies at the market. But before I totally bid adieu to summer – there are a few favorite dishes incorporating some of my favorite flavor profiles that I must have one last time before the summer produce is replaced with winter squash, winter kale and pumpkins!

One of these flavor combos would have to be mix of cilantro, lime and avocados. And yes, there are more recipes than guacamole that combine these ingredients! My favorite recipe that marries these flavors together would be Chicken with Lime Dressing. A yummy combination of chicken breast with mashed avocados, sautéed peppers with almonds all topped with a citrusy lime dressing. This dish is great fresh, hot with a green vegetable and even better served at room temperature the next day with a green salad. Sometimes I make extra lime dressing to have when using the leftovers as salad mixings – it really perks up those salad greens!

Get one more trip to your local produce stand and enjoy!



Yummy Chicken with Lime Dressing

Chicken with Lime Dressing

Lime Dressing
1/3 C Fresh Squeezed Lime Juice
¼ C Chopped Fresh Cilantro
1 TBSP Chopped Scallion
1 TBSP Extra Virgin Olive Oil

Chicken
4 Boneless, Skinless Chicken Breast Halves (pounded to ½” thickness)
2 Medium Avocados, Peeled and Pitted
1 TBSP Fresh Squeezed Lemon Juice
2 tsp Salsa
1 tsp + 1 TBSP Extra Virgin Olive Oil
1 Medium Red Pepper, Finely Chopped
1 Clove Garlic, Minced
¼ C Sliced Almonds, Toasted

To make the dressing:
In a large bowl, combine the lime juice, cilantro, scallion and olive oil; set aside.

To make the chicken:
In a large glass dish, combine the chicken with 3 TBSP of the lime dressing. Cover and refrigerate for 30 minutes.

In a medium bowl, mash the avocados with 2 TBSP of the lime dressing. Stir in the lemon juice and salsa. Reserve the remaining lime dressing.

Heat 1 tsp of the oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a bowl and add the almonds.

Heat the remaining 1 TBSP olive oil in a large skillet over medium – high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Place the chicken on 4 serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

Adapted from The South Beach Diet Cookbook, by Arthur Agatston, MD