Grilled Rosemary Chicken and Tomato - Avocado Salsa

It's been determined that we really need an herb garden. Well, now that we have a house, it only seems appropriate to have a garden. Period. The truth is, however, that what I make up for in cooking, baking, and entertaining, I lack in a green thumb. So store bought fresh herbs it is for us. At least, for tonight.
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We made this surprisingly simple recipe from Cooking Light's 5 ingredient, 15 minute recipes. It calls for fresh oregano and rosemary. Just the smell alone while chopping the fresh herbs was enough to put me on cloud nine. The recipe calls for chicken cutlets; but we used boneless, skinless chicken breasts and I doubled the recipe for the marinade and the salsa. My husband and I both agreed that we would marinate the chicken longer than the 30 minutes the recipe calls for; but despite the relatively short marinate time the chicken breasts were still quite flavorful. The salsa was excellent and the blending of the the ingredients, divine.
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I tried finding a link to the actual recipe online to no avail; but trust me it is worth trying. Not only is it very simple; but there is little mess to clean up afterwards. My kind of meal.
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