Ingredients:
4 boneless skinless chicken breasts
1 lemons, juice of
1 limes, juice of
1 oranges, juice of
1 teaspoon chili powder
3 cloves garlic, minced
1 tablespoon fresh cilantro, minced
1 tablespoon olive oil
salt and pepper
1 avocados, diced
3 roma tomatoes, seeded and diced
1 cup canned corn
2 cloves garlic, minced
1 tablespoon cilantro, chopped
1 teaspoon chili powder
salt and pepper
1/2 limes, juice of
cooked white rice
Directions:
Combine marinade ingredients, reserving 1/4 cup for basting.
Place chicken in a large ziplock bag with marinade, and refrigerate for a couple of hours, turning periodically.
Combine salsa ingredients and chill.
Grill chicken breasts as you normally would, brushing with reserved marinade during grilling.
The chicken may also be baked in the oven at 375 for 20 minutes, covered, or until cooked through.
Serve chicken on a bed of rice, and spoon salsa over chicken.
Garnish with chopped cilantro and lime wedges if desired.
Servings: 4
Time preparation: 120 min.
Time total: 140 min.