2 medium tomatoes seeded and chopped
1 medium avocado, pitted, peeled and chopped
4 medium green onions diced
1-2 tablespoons lime juice (May substitute lemon juice)
1 1/2 teaspoons finely chopped jalapeno chili (optional)
1 clove garlic finely chopped
1/4 tsp. salt
4 chicken breasts
1/2 cup lime juice (may substitute lemon juice)
1/2 cup vegetable oil
1 tsp. ground cumin
1 tsp. salt
Mix chicken marinade. Reserve half to pour over chicken while it bakes. Pour other half over chicken. Cover and refrigerate 1 hour. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve. Heat oven to 375. Spray 9 inch pan with cooking spray. Place chicken skin sides up, in pan. Pour reserved marinade over chicken. (Discard marinade that was in the fridge with the chicken.) Cover and bake 30 minutes. Uncover and bake 20-30 minutes longer, basting with marinade. Serve chicken topped with salsa.
**I have also added 1-2 cups of mango to the salsa and it was delicious!
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