Recipe: Grilled Rosemary Chicken with Tomato-Avocado Salad

Get ready for an easy recipe with a lot of flavor! I adapted this from a recipe out of Cooking Light magazine and it was exceptional. I'll share the recipe in two parts:

Grilled Rosemary Chicken

Ingredients:
4 tbsp Olive Oil
4 tbsp red wine vinegar
2 tbsp fresh rosemary (I used dried)
3 garlic cloves, minced
4 chicken breasts
salt & pepper

Directions:
Combine the first four ingredients in a large, heavy duty zip lock bag. Add chicken. Marinate in the refridgerator for 30 minutes or overnight. (we marinated overnight)
Remove chicken from marinade and grill until done. Serve with Tomato-Avocado salad.

Tomato-Avocado Salad

Ingredients:
1 tbsp oregano
1 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
2 cups grape tomatoes, halved
12 ounces fresh mozzarella balls, in basil and garlic oil
1 ripe peeled avocado, chopped

Directions:
Combine first four ingredients in a large bowl, whisk together. Add tomatoes, mozzarella and avocado. Toss gently.

This meal was filling enough without adding a grain to the dish but I could see it served with brown rice or quinoa.

Enjoy!