2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
¼ cup extra-virgin olive oil
2 tsp. minced garlic
Salt and freshly ground black pepper, to taste
SALSA:
1 alvacado
1 Tbsp. lime juice
1 diced tomato
1 Tbsp. chopped fresh cilantro leaves, for garnish
Instructions
Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.
Remove the chicken from the marinade, then grill or broil 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.
Slice eack breast in ½ inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tbsp. of cilantro. Serve immediately.
SALSA: Toss diced avocado in a bowl with lime juice. Fold in diced tomato and chopped cilantro. Season to taste.
Originally Submitted
6/24/2008
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