6 chicken breast halves
4 tablespoons fresh lime juice
1/4 cup olive oil
1/2 teaspoon chili powder
1/4 teaspoon pepper
Spicy Salsa: recipe follows
1 avocado, peeled, pitted, sliced into wedges
1 tablespoon finely chopped cilantro

In shallow glass dish, mix together lime juice, olive oil, chili powder and pepper. Add chicken, turning to coat. Cover and marinate in refrigerator at least 1 hour. Place chicken on prepared grill, skin side down, at least 8 inches from heat.* Grill about 8 minutes, turn chicken and grill about 8 minutes more or until fork can be inserted in chicken with ease and juices run clear, not pink. Remove chicken to serving platter. Spoon Spicy Salsa over each piece and garnish with avocado wedges. Sprinkle with cilantro. Makes 6 servings.

Spicy Salsa:
In medium bowl, mix together 3 medium red or yellow tomatoes (seeded and chopped), 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 large clove garlic (minced), 2 teaspoons seeded and minced jalapeno pepper, 2 tablespoons finely chopped cilantro, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Let sit at room temperature about 1 hour.

*Chicken may be broiled instead of grilled. Place on broiler pan, skin side down; broil about 10 minutes, turn and broil about 10 minutes more or until fork tender.

Per Serving: 285 calories; 30.5 g protein; 15.2 g total fat; 3.3 g saturated fat; 6.5 g carbohydrates; 82 mg cholesterol; 274 mg sodium.