Ingredients:
4 boneless skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
1 teaspoon olive oil, divided
1 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, roasted and mashed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 medium tomatoes, seeded and finely chopped
1/4 cup small green pimento stuffed olives, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large Hass avocadoes, ripe, finely chopped
Directions:
In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.