Administrativia

• 6 boneless, skinless chicken breast halves
• 1 1/2 tablespoons garlic pepper seasoning
• 1 each, juiced orange and limie
• 2 tablespoons olive oil
• 1 teaspoon dried oregano leaves
• lime slices (garnish)
• Peach-Avocado Salsa (recipe follows)

Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange & lime juice over chicken and drizzle with oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate for 30 minutes, turning once. Remove chicken from marinade and place in a large skillet over medium heat. Saute, turning, 12 minutes or until lightly browned & cooked through. A fork should be able to be inserted easily.

Serve topped with salsa & garnished with lime slices.

• 1 each, peeled, pitted & diced peach and small avocado
• 1 tomato, peeled, seeded & diced
• 1/4 cup diced jicama
• 3 tablespoons chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons freshed chopped cilantro
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons lime juice

Mix diced fruit, onion, jicama and cilantro in a medium bowl. In a separate bowl, whisk pepper flakes, lime juice and oil. Pour into peach-avocado mixture, stirring gently.

Note: if you don't have a commercially prepared garlic pepper seasoning mix 1 tablespoon coarse black pepper, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon red pepper flakes.