Cooking time may vary, depending on the thickness of the chicken. Check for doneness.

　　

Ingredients

Servings: Makes 2 servings

　　2 skinless and boneless chicken breast halves (about 4 oz. each)

　　Juice of 1 lemon

　　1/4 cup extra-virgin olive oil

　　2 tsp minced garlic

　　Salt and freshly ground black pepper, to taste

　　Salsa, for serving (see recipe)

　　1 Tbsp chopped fresh cilantro leaves, for garnish

　　

Step 1

1. 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.

　　

Step 2

2. 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.

　　

Step 3

3. Slice each breast into 1/2-inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of cilantro. Serve immediately.

　　

Salsa:

Step 4

Toss 1 diced avocado in a bowl with 1 tablespoon lime juice. Fold in 1 diced tomato and 2 tablespoons chopped cilantro. Season to taste.