2 tbsp. fresh lime juice
1 tbsp. olive oil
2 cloves garlic, peeled
1/2 tsp. dried red pepper flakes
1 tsp. salt
4 boneless & skinless chicken breasts, well trimmed, halved (about 1 1/2 lbs.)
Guacamole (recipe follows)
Sprigs of cilantro
1 bag of unsalted corn or tortilla chips
1 pt. cherry tomatoes, rinsed & stemmed
1 lime, quartered

Puree the lime juice, olive oil, garlic, red pepper flakes, and salt in a food processor or blender. Transfer to bowl; add chicken and turn to coat. Cover and marinate at room temperature about 30 minutes or refrigerate 2 to 12 hours.

Meanwhile, prepare the guacamole. Grill or broil chicken until browned, about 3 to 5 minutes per side. Serve garnished with cilantro sprigs along with a spoonful of guacamole and a handful of corn chips, cherry tomatoes, and a wedge of lime. Serves 4 people.

GUACAMOLE:

2 ripe avocados
1 tbsp. fresh lime juice, or more to taste
1 tbsp. minced red onion
1 tsp. minced fresh chili pepper, seeded and minced
1/2 clove garlic, crushed
Salt to taste

Peel the avocados; halve and remove pits. Mash avocado with fork until part chunky and part smooth. Stir in lime juice, onion, chili pepper, garlic and salt to taste. Adjust seasonings to taste. Makes about 2 cups.