For the Chicken
2 tablespoons ground coriander
¼ cup each freshly squeezed lime juice and evoo
1 teaspoon salt
2 teaspoons garlic power
3 large chicken breasts, sliced horizontally (parallel to the cutting board) into 2 thin pieces
For the Salsa
1 cup chopped tomato
2 tablespoons minced yellow or red onion
2 teaspoons lime juice
½ tsp salt and ¼ tsp black pepper
1 avocado, peeled and diced
Combine the coriander, lime juice, olive oil, salt and garlic powder in a large zipper-close bag. Add the thin chicken breast pieces and allow to marinate for 5 minutes. Meanwhile, heat a large cast iron skillet over medium-high heat. Discard the marinade and place three of the chicken pieces into the pre-heated pan. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the cooked chicken and set aside. Repeat with remaining three pieces of chicken. While the chicken is cooking, prepare the salsa by combining the tomatoes, onion, lime juice, salt and pepper in a large bowl. Use a wooden spoon to gently fold in the diced avocado. Arrange the cooked chicken pieces on a platter and top with the salsa. Serve hot.

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