Lemon Chicken with Avocado Corn Salsa

This recipe is adapted from Martha Stewart Living 2007.

• 4 boneless skinless chicken breasts
• 4 tbsp of olive oil
• 2 tbsp of fresh lemon juice
• 1 cup corn
• 2 tsp seeded, finely chopped red, hot chiles (if desired)
• 1/2 cup black beans, rinsed and drained
• 1/2 medium red onion, chopped
• 1/4 cup fresh lime juice
• Approx 10 cherry tomatoes, halved
• 2 ripe avocados, pitted, peeled, and diced
• dash of salt and pepper

Combine chicken with 2tbsp each oil and lemon juice. Marinate for at least an hour (up to 3). Preheat grill to medium, then grill chicken, flipping once, about 5 minutes per side. Stir together beans, corn, onion, tomatoes, avocado, and chiles if desired. Spoon onto each chicken breast. Enjoy!