I love to grill anything and everything. This recipe appeals to me on so many levels. I love cilantro. So much that I bought my own cilantro plant so I can have fresh cilantro whenever needed.

With this recipe, it had me at "avocado". Avocados are not only tasty but loaded with lots of healthy tidbits. First of all, they contain over 30 g of healthy fats. They also have more potassium than a banana. They have lutein which is important for eye health. They also have the highest protein of any fruit.

But we can't ignore the fact that the recipe is just plain tasty! And easy. Not to mention that it will be easy to make this ahead and put in the freezer for another day, saving prep time.

This delicious recipe comes via Myrecipes.com



Grilled Cilantro Chicken with Tomato and Avocado Salsa

(image courtesy cherryonmysundae.com)

What you need:                


1 pound beefsteak tomatoes, quartered and seeded

2 serrano chiles, thinly sliced

1/2 cup thinly sliced green onions

1/2 cup distilled white vinegar

2 1/2 tablespoons packed light or dark brown sugar

1 1/2 teaspoons kosher salt

4 teaspoons minced fresh ginger

1 tablespoon minced garlic

2 teaspoons mustard seeds

2 teaspoons freshly cracked black pepper

2 teaspoons ground cumin

1 teaspoon cayenne

1/2 teaspoon turmeric

1/2 cup extra-virgin olive oil

2 firm-ripe avocados



1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/2 cup chopped cilantro

1 tablespoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 chicken breast halves with bone and skin (2 1/2 lbs. total)


For the complete recipe Click here 



- for freezer recipe, double the marinade recipe, mix the ingredients, dump in freezer bag with chicken and put in the freezer. When you want to serve it, just pull from the freezer and put in the fridge. The chicken will marinade while it thaws and will be ready to go. You will just have to prep the salsa.

-allow the salsa to sit in the seasoning for at least an hour

-use fresh cilantro for maximum flavor penetration