I am back from a long and exciting weekend in our motor home touring the Oregon Coast. We had a fun filled time exploring a Wildlife Safari in Winston followed by a dune buggy adventure, swimming and fishing, camp fires, and s’mores in Florence, and a visit to the Hatfield Marine Science Center and a beautiful hike to the beach in Newport. It was a wonderful way to end our summer and a great way to spend some quality time together before the busy school year starts. On with the recipe…
I made this chicken for dinner and it was a huge success… we all loved it. I adapted the recipe from MyRecipes by marinating the chicken for 3 hours instead of 3 minutes but otherwise kept it pretty much the same. The chicken had great flavor and it was fantastic topped with the avocado salsa. I have a feeling chopping it all up (chicken included) and serving it in tortillas would be fantastic too! I served this chicken with a Southwestern Rice and a Mexican Zucchini (both recipes to come) for a delicious and healthy dinner.
Combine the cilantro, lime juice & zest, olive oil, salt and pepper together in a large zip lock bag and mix well. Add the chicken and seal; place into the refrigerator and marinate for 3 hours.
Remove the chicken from the refrigerator 15 minutes prior to cooking. Heat a grill pan that has been coated with cooking spray over medium heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste then place into the hot grill pan. Cook the chicken for 6 minutes on each side or until cooked through and the juices run clear. Let the meat rest for 5 minutes before serving.
While the chicken is cooking combine the avocado, tomato, red onion, cilantro, lime juice, sea salt, and freshly cracked pepper, to taste. Gently mix until well combined. Spoon the salsa over the chicken and serve. Enjoy.