Ingredients:

For the Chicken:

2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

For the Salsa:

1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion (about 1/2 medium onion) I prefer red onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and cubed

Directions:

To prepare chicken, combine first 4 ingredients in a large bowl, toss and let stand 3 minutes.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine.

Serve salsa over chicken and enjoy! 😋

Serve with a side salad or brown rice.
Recipe courtesy of Cooking Light
April 2009