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Quick Chicken Southwest

2 whole boneless chicken breasts

Marinade:
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1 teaspoon minced fresh garlic

Toppings:
Eight 2 1/4-by-1-by-1/8-inch slices
Cheddar or Monterey Jack cheese
3 cups hot cooked rice
1 cup thick salsa, room temperature
8 avocado slices

Skin and halve chicken breasts and place them in a large sealable plastic
bag. Add lime juice, olive oil, cilantro and garlic. Seal the bag tightly. Turn
the bag several times to coat chicken with the marinade. Refrigerate at least
4 hours or overnight.
Prepare grill; heat until the coals are ash white. Remove chicken from marinade; drain. Place chicken on grill. Grill 5 minutes; turn and continue grilling until chicken is fork-tender, 4 to 6 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt, 1 to 2 minutes. Line serving platter with rice. Top rice with chicken breasts, salsa and avocado slices. Serves 4.
 

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