| | Directions | | 1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium. 2. With meat mallet, pound chicken (placed between 2 sheets of plastic wrap,) to an even 1/2 inch thickness; season with 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper. 3. From lime, grate 1 1/2 tsp. peel and squeeze 3 T. of juice. In a small bowl, combine peel, 1 T. juice, oil, 1/4 tsp. salt and 1/8 tsp. pepper. 4. Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once. |
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| Ingredients | | - |  | 4 1 1/2 lbs skinless, boneless chicken-breast halves (medium) |
| - | | Salt and pepper |
| - | | 1 lime |
| - | | 2 tablespoons olive oil |
| - | | 2 10 ounce each) red, orange, and or yellow peppers, each cut into quarters (large) |
| - | | 1 ripe avocado, cut into 1/2 inch chunks |
| - | | 1/4 cup loosely packed fresh cilantro leaves, chopped |
| - | | 1/8 teaspoon ground red pepper (cayenne) |
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