- 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.