· 2 tbsp fresh Cilantro (Coriander), minced
· 3 tbsp fresh lime juice
· 2 tbsp extra virgin olive oil
· 4 boneless, skinless chicken breasts
For the Salsa:
· 3 roma tomatoes, diced
· 1/2 red onion, diced
· 2 tsp fresh lime juice
· 1/4 tsp freshly ground black pepper
· 1 avocado, diced
· 1 tbsp Cilantro, minced
Combine cilantro, lime juice, evoo, and chicken in a large bowl and marinate for 20 minutes in the fridge.
Grill chicken over high heat and cook about 8 minutes per each side or until done.
To prepare salsa, combine salsa ingredients in a medium bowl and toss gently to combine.