Grilled Chicken with Vegetable Salsa

2 pounds boneless, skinless chicken breast

1 or 2 cloves garlic, minced

Salt and pepper to taste

Salsa:

2 tomatoes, coarsely diced

1 red bell pepper, coarsely diced

1 small red onion, coarsely diced

1/2 cup cilantro or flat-leaf parsley, chopped

1 clove garlic, minced

Good-quality extra-virgin olive oil

1 red chili, chopped (optional)

Salt and pepper to taste

Season chicken breasts with salt and pepper and minced garlic.

Clean the grill off with a grill brush and a towel, and lightly brush with olive oil to keep chicken from sticking. Heat grill on a medium-high setting for 5 minutes. (You should be able to hold your hand over the grates for only 3 seconds.)

Place chicken on grill and cook about 8 to 10 minutes, or until chicken is fork tender and juices run clear, turning once.

Remove immediately, and serve with scoop of vegetable salsa.

For the salsa: Combine vegetables and seasonings in a small mixing bowl. If you like a little heat, add a chopped red chili. Add enough olive oil to coat, and toss. Allow to sit at room temperature for about an hour. Serve with grilled chicken breast.

Serves 4 to 6.