Grilled Chicken with Vegetables and Avocado Salsa

 4 medium skinless, boneless chicken breasts

1 lime

2 tablespoons olive oil

2 large tomatoes (10 oz. each), cut crosswise into 1/2-inch thick slices

2 medium red, orange or yellow peppers cut into quarters

1 ripe avocado, cut into 1/2-inch chunks

1 cup chopped jicama

1/4 cup chopped fresh parsley

1/8 teaspoon ground red pepper

Prepare outdoor grill for direct grilling on medium.

With meat mallet, pound chicken (placed between two pieces of plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

From lime, grate 1 1/2 teaspoon peel and squeeze 3 tablespoons juice.  In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Brush tomatoes and peppers with oil mixture and place on hot grill. Cook 8-9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8-9 minutes or until browned on both sides and cooked through turning once.

While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, parsley, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa.

Serve chicken and vegetables with salsa. Serves 4.