In a medium bowl, add lemon juice and zest, cumin, 1 tablespoon olive oil, chicken and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 30 minutes.
On an indoor or outdoor grill, grill chicken over medium high heat for 5 to 6 minutes per side until the chicken is cooked through.
In a medium bowl, add tomatoes, avocados, onion, chili, lime juice, remaining olive oil and sea salt and freshly ground pepper to taste. Stir to combine.
Serve chicken with salsa.
Notes
SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: No changes necessary.NUTRITION: 461 Calories; 21g Fat; 57g Protein; 12g Carbohydrate; 3g Dietary Fiber; 137mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2 Fat.