Mediterranean Chicken Breasts With Avocado Tapenade

• 4 boneless skinless chicken breast halves
• 1 tablespoon grated lemon peel
• 5 tablespoons fresh lemon juice, divided
• 2 tablespoons olive oil, divided
• 1 teaspoon olive oil, divided
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 garlic cloves, roasted and mashed
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 1 medium tomatoes, seeded and finely chopped
• 1/4 cup small green pimento stuffed olive, thinly sliced
• 3 tablespoons capers, rinsed
• 2 tablespoons fresh basil leaves, finely sliced
• 1 large Hass avocado, ripe, finely chopped

1. In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
2. In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
3. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
4. Serve with Avocado Tapenade.

chicken, lemon juice, olive oil, olive oil, garlic, salt, ground black pepper, garlic, salt, fresh ground pepper, tomatoes, olive, capers, fresh basil, avocado

Taken from www.food.com/recipe/mediterranean-chicken-breasts-with-avocado-tapenade-178249 (may not work)