Grilled Peruvian Chicken (or Portobellos) with Green Sauce

Directions

1. 1
   Preheat grill to medium high.If making rice, start this now on the stove.Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it the bowl.
2. 2
   Add oil, lime juice, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in bowl, coating all sides well, and/ or brush it onto the portobellos.Make the Cilantro sauce by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.When the grill is hot, grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn heat down or move to a cooler side of the grill to allow chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.Make the salad by placing the diced cucumber in a wide shallow bowl.
3. 3
   Add avocado, spacing it out evenly.
4. 4
   Add a few cherry tomato halves.
5. 5
   Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice.
6. 6
   Garnish with cilantro leaves.
7. 7
   Serve with the rice. If making bowls, place cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!