2 garlic cloves, finely minced

3 tbsp. olive oil

1/4 cup cilantro, chopped

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. salt or to taste

1/4 tsp. black pepper

2 avocados diced

2 small tomatoes, chopped

1/4 cup red onion, chopped

1 jalapeño de-seeded and chopped (optional)

1/4 cup cilantro, finely chopped

1 lime

Fresh cracked pepper

Salt

In a large bowl, whisk together garlic, olive oil, cilantro, cumin, paprika, salt, and black pepper. Set aside to use as marinade. Pound chicken breasts to even thickness or slice in half horizontally to get evenly sized breasts. Add breasts to the bowl of marinade. Saturate until the chicken is fully coated in the marinade. Marinate for 30 minutes (or up to 12 hours).

Combine diced avocados, tomatoes, red onion, jalapeño, cilantro, the juice of 1 lime, cracked pepper, and salt in a small bowl. Cover with plastic wrap in the fridge until ready to use.

Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

Visit our UMBC Eats website to download your copy of the cookbook.