Love at first bite

This San Francisco intermission is brought to you by: a very delicious recipe! I kid you not, this recipe is phenomenal. It's one of our go-tos when we're craving something that makes you say "yummmm" for a solid thirty-eight minutes. It's healthy. It's flavorful. It's fresh. It's wishing it were on the table in front of me right now. People, you must try this immediately. Trust me on this one.

Cilantro-Lime Chicken with Avocado Salsa

Ingredients

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion (Erika's note: I use red onions because I like them mucho)
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large avocado, peeled and finely chopped
Erika's addition: Cilantro (I can never use a whole bushel of it, so I add it where I can)

Rice:
Use the yellow or saffron variety. It's a must. That's what takes it to the next level.

Preparation
To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. (Erika's note: Or bake it like I did because I don't have a grill) Add chicken to pan; cook 6 minutes on each side or until done.

Cook rice as package instructs.

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken and rice.

Savor your first bite. Love. Then say, "yummmmmm..."