Mediterranean Chicken Breasts With Avocado Tapenade

Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn’t include marinating.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1  tablespoon  grated lemon peel
• 5  tablespoons fresh lemon juice, divided
• 2  tablespoons olive oil, divided
• 1  teaspoon olive oil, divided
• 1  garlic clove, finely chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  garlic cloves, roasted and mashed
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon fresh ground pepper
• 1  medium tomatoes, seeded and finely chopped
• 1⁄4 cup  small green  pimento stuffed olive, thinly sliced
• 3  tablespoons capers, rinsed
• 2  tablespoons fresh basil leaves, finely sliced
• 1  large Hass avocado, ripe, finely chopped

Directions

1. In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
2. In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
3. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
4. Serve with Avocado Tapenade.