Coriander Lime Chicken with Avocado Salsa

I've made this twice in the last 2 weeks. It is just perfect, and the 5 minute marinade makes this possible even if you decide this is what you want to eat for dinner at 5 p.m. Cook the chicken any way you'd like. The author asks you to sear it in a skillet. I decided just to roast it on a sheet pan at 400 degrees for about 40 minutes. If my husband had been home, I would have asked him to pop it on the grill. Make this soon, before all the best summer tomatoes are gone. And if you need any of those...I am drowning in them over here. I served it on some brown rice next to a side of sauteed zucchini and it was perfection.

Coriander Lime Chicken with Avocado Salsa
-adapted from thewanderlustkitchen.com

Chicken--

• 2 tablespoons ground coriander
• ¼ cup freshly squeezed lime juice
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 lbs boneless skinless chicken breasts

Mix spices, lime juice, and oil together, and add to chicken breasts in a large Ziplock bag. Let it sit for 5 minutes (I think up to 30 would be fine without breaking down the chicken too much from the lime juice), then cook as you desire. Top with avocado salsa.

Avocado Salsa--

 Combine the following:

• 1 cup chopped tomato (use whatever you have on hand--big tomatoes, cherry, grape, whatever)
• 2 tablespoons minced yellow or red onion (I prefer red, if for no other reason than it is lovely looking)
• 2 teaspoons lime juice (from a real lime, folks)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 avocado, peeled and diced