Cilantro-Lime Chicken with Avocado Salsa

This recipe is simple, fresh, and comes together very quickly. I had an abundance of tomatoes, avocados, and limes from my bountiful basket, some yellow rice and beans left over from Rochelle's 30th birthday party (thanks Shell!), and broccoli and cauliflower ready for harvest in my back yard.... so this dinner was a sinch. I used boneless center-cut porkchops for a change from chicken breast, but this zesty lime marinade works well with both. Sorry no picture! In the winter time there just isn't enough natural lighting in the evenings to get a good picture!

Chicken or Pork:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon saltCooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken or pork, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)
Recipe source: Cookinglight