Grilled Chicken with Vegetables and Avocado Salsa Recipe

Ingredients
  • 4 1 1/2 lbs skinless, boneless chicken-breast halves (medium)
  • Salt and pepper
  • 1 lime
  • 2 tablespoons olive oil
  • 2 10 ounce each) red, orange, and or yellow peppers, each cut into quarters (large)
  • 1 ripe avocado, cut into 1/2 inch chunks
  • 1/4 cup loosely packed fresh cilantro leaves, chopped
  • 1/8 teaspoon ground red pepper (cayenne)
Directions
1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.

2. With meat mallet, pound chicken (placed between 2 sheets of plastic wrap,) to an even 1/2 inch thickness; season with 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper.

3. From lime, grate 1 1/2 tsp. peel and squeeze 3 T. of juice. In a small bowl, combine peel, 1 T. juice, oil, 1/4 tsp. salt and 1/8 tsp. pepper.

4. Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once.

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