Avocados abound with such a rich array of healthy nutrients that they’ve been called “nature’s most perfect food.” In this easy, low-calorie recipe, an avocado-tomato salsa is paired with tender, perfectly grilled chicken. The result is a delightful blend of classic Southwestern flavors your family and friends are sure to love. You can also vary the recipe by replacing the cilantro with parsley or other fresh herbs of your choice. For a vegetarian version, replace chicken with grilled tofu or meatless chicken tenders.

For the chicken
¼ cup fresh chopped cilantro
4 cloves garlic, finely minced
½ teaspoon cumin
1 tablespoon lime zest
2 tablespoon fresh lime juice
½ teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 pounds raw skinless chicken (once cooked = four 6 oz. servings)

For the salsa
3 medium avocados, cubed
½ cup fresh cilantro or parsley, minced
1 cup tomatoes, chopped
2 tablespoons chopped red onion
2 tablespoon lime juice
½ teaspoon red pepper flakes

In a medium bowl, whisk together the cilantro, garlic, lime zest and juice, cumin and olive oil. Season with black pepper, to taste. Add chicken to the marinade in a large ziplock bag and marinate at room temperature for 15 minutes. Preheat the grill to medium-high heat (about 400°F). Grill chicken for 5-6 minutes per side, until no longer pink. Use a meat thermometer to make sure the internal temperature reaches 165°F. Remove chicken from grill and transfer to a serving platter. Combine all salsa ingredients in a medium bowl and toss gently to mix. Top chicken with salsa and enjoy! Adapted from joyfulhealthyeats.com and gimmedelicous.com. And we offer a special thank you to Jennifer Kingdon Weaver for alerting us to this delicious recipe!