Lime Grilled Chicken & Pico de Gallo

1.25 lb Chicken breasts

2 cups Packed cilantro
1 small Jalapeño, seeds and stem removed, chopped
1 Large ripe avocado
1 Large lime, juiced
1 tbs Garlic, minced
1/2 tsp Salt
1/4 tsp Pepper

Pico de Gallo:
1/4 cup Cilantro, chopped fine
2 Medium tomatoes, diced
1 Large lime, juiced
1 Tbsp Finely chopped Jalapeño
1 Small Onion, chopped
2 tsp Garlic salt
Pinch of granulated sweetener of choice
Salt and pepper (to taste)

Place all ingredients for the marinade in a mini food processor or blender and blend until smooth. Add water to thin if desired.

In a large resealable plastic bag combine the chicken and 3/4 of the marinade, (reserving a small amount in the fridge for brushing on the chicken while grilling). Marinate chicken for at least 30 minutes, or as long as overnight.

Preheat grill to medium-high heat. Grill chicken for about 6 minutes a side, or until cooked all the way through, (no longer pink in the center, and temperature reaches at least 165 degrees).

Mix all the salsa ingredients together in a bowl. Stir until well combined.

To serve, place about 1/4 cup of salsa over each chicken breast. Garish with additional lime wedges and cilantro if desired.

Recipe notes:
This recipe is a perfect Lean protein and veggies recipe. You can substitute white fish, shrimp or lean steak. You can add the pico to a blender to create a salsa instead.

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