Chicken with Lime Dressing

(This is from the South Beach Diet Cookbook)

Lime Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 Tbs chopped scallions
1 Tbs olive oil
1 tsp sugar/sugar substitute (it has to say that cuz it's a diet cookbook...)
1/2 tsp salt
Combine the ingredients in a large bowl.

Chicken
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 medium avocados, pitted and peeled
1 Tbs fresh lemon juice
2 tsps picante sauce
1 tsp + 1 Tbs olive oil
1 medium red bell pepper, finely chopped
1 clove garlic, minced
1/4 cup sliced almonds, toasted
2 Tbs whole wheat flour
Combine chicken with 3 Tbs of the lime dressing. Cover and refrigerate for 10 mins.
In a medium bowl, mash the avocados with 2 Tbs of the lime dressing. Stir in the lemon juice and picante sauce. 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 large bowl and add the almonds. (Or, I threw the almonds in the pan with the garlic and "toasted" them that way. It smelled awesome!)
Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
Heat the remaining 1 Tbs of oil in large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until done. 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.

Melba's note: I had forgotten about this recipe until my Mom bought this cookbook and asked me which recipes I liked from it. (All of them, basically!) I noticed that I had written positive reviews on this one, but couldn't remember making it. I tried it again tonight and we remembered why we liked it so much!