This delicious recipe is compliments of Rhonda MacPherson.  THANK YOU!  My life just got a little better.  Yours is about to improve as well…
Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
About an ounce of feta cheese crumbled small
(the leftover (if there is any) is nice the next day as a snack
Preparation
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand about a half an hour. Remove chicken from marinade; discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
And lately we’re loving beets.  I wrap them in foil, bake them in the oven and leave in the fridge.  Then I simply cut some up every night on our plates…..it’s delicious..
This is amazing- I could eat this everyday.
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