- 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
- 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 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.
- 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.