Southwestern Grilled Chicken

For the last two years I have been writing a cookbook that I hope to share with all of you one day. The process to get a book published is very slow and there have been many obstacles but hopefully, one day, my book will come to life. So today I wanted to share a recipe from my "main dish" chapter. It is a simple dish to prepare with bright clean flavors. I usually serve this with a big salad and organic-agave margaritas.

Southwestern Grilled Chicken
Serves 4

3 T. cider vinegar
4 T. olive oil
1 T. Dijon mustard
½ teaspoon dill, dried
½ teaspoon basil, dried
Salt and pepper
4 boneless, skinless, chicken breasts
4 ounces Monterrey jack cheese, cut into thin slices

Fresh Salsa:
½ red onion, minced
2 ripe tomatoes, chopped
2 cloves garlic, minced
½ jalapeño pepper, minced
¼ cup cilantro, minced
1 lime, juiced
Salt to taste


For chicken: In a small bowl, combine vinegar, oil, Dijon, dill, basil, salt and pepper. Place chicken in a bowl or Ziploc bag and pour marinade over. Cover and marinate overnight or at least 1 hour at room temperature.

For Salsa: Combine red onion, garlic, tomatoes, jalapeno, cilantro, lime, salt and pepper in bowl. I like to pulse mine in the food processor a few times. Set aside. (can be made a day ahead)


Heat grill on medium-high for 15 minutes. Grill each piece of chicken about 6 minutes per side until cooked through. Top the chicken with avocado slices and then cheese. Place under the broiler until melted. Serve with salsa.