Salsa Chicken

The credit goes to Peter for this one!

In a small bowl, combine:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 4 cloves of garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper

Whisk. In a ziplock bag, marinate 1 pound of chicken breast tenders (or whole breasts, if you prefer) with the above mixture for at least 5 hours in the refrigerator. Flip the bag occasionally to make sure all the chicken is getting equally marinated.

Just before you are ready to eat, combine in a medium bowl:

• 1-2 ripe avocados, chopped
• 3 tomatoes, cored and chopped

Add several tablespoons of lemon juice, and 1/2 teaspoon salt. You don't want to make the salsa too far in advance because the avocados will discolor.

Once the chicken has marinated, grill for four minutes per side, or more depending on the thickness. Serve the chicken with several generous spoonfuls of the salsa over the top. So simple, but absolutely delicious. Serve with any kind of rice or pilaf that you enjoy.