Ingredients

• 1 small onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 to 2 tablespoons fresh cilantro, finely chopped
• 1 small garlic clove, finely chopped
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 8 ounces HERDEZ® Guacamole Salsa
• 4 4 -ounce chicken breasts
• 8 ounces HERDEZ® Salsa Verde
• 6 ounces queso fresco, crumbled

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Instructions

1. In an airtight plastic bag, combine the first 8 ingredients. Add chicken to marinade and turn to coat. Seal and refrigerate 2 to 3 hours.
2. Heat grill to medium-high.
3. Grill chicken (or broil about 6 inches from heat) for 5 minutes on each side; transfer into pan with HERDEZ® Salsa Verde. Cover, grill and cook 5 minutes or until it reaches an internal temperature of 165.
4. Transfer to plate and sprinkle with cheese.