Grilled Cilantro Chicken with Tomato & Avocado Salsa over Mexican Rice

 This colorful recipe is full of fresh citrus and vegetable flavors.

Chicken:

2 chicken breasts

2 Tbsp Extra Virgin Olive Oil (EVOO)

Juice from one lime

2 tsp freshly minced cilantro

1 tsp salt

Freshly cracked pepper

In a small bowl, whisk EVOO, lime juice, cilantro, salt and pepper together. Marinate chicken in a bowl or bag for 30 minutes up to overnight. Grill chicken over medium heat until cooked all the way through; about 6-8 minutes per side depending on thickness. 

Avocado and Tomato Salsa:

1 large tomato, seeded and diced

1 ripe avocado, seeded and diced

1 Tbsp fresh lime juice

2 tsp freshly minced cilantro

Salt and freshly cracked pepper

In a small bowl, combine all ingredients; season with salt and pepper to taste. Set aside until ready to plate and top chicken.

Mexican Rice:

1 small onion, sliced

1 small bell pepper, sliced

½ can diced tomatoes with jalapenos, undrained

1 large garlic clove

1 cup rice

1 1/2 cups chicken broth

1 tsp salt

EVOO

In a small sauté pan over med-high heat, drizzle EVOO and sauté onion and bell peppers for about 4 minutes. Add  veggies to blender with canned tomatoes and garlic. Blend until smooth. Add mixture with rice, chicken broth, salt and a drizzle of EVOO to a rice cooker. Cook until rice is tender.

To serve, create a bed of rice, top with grilled chicken and spoon over salsa. Garnish with fresh cilantro.