1 bunch fresh chopped coriander
4 tbsp avocado oil
1 cup lemon juice
2 tsp minced garlic
8 chicken breasts
2 large avocados
2 green onions
1 red bell pepper
In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).
Add the reserved ¼ cup coriander mixture, chopped onions, remaining 1 tsp garlic and tabasco to taste. Stir until well blended. Preheat grill to medium heat. Grill the chicken, discarding the marinade, for about 7 minutes per side or until thoroughly cooked.
During the second 7 minutes, add the bell pepper to grill. Place the breasts on individual serving plates, pouring lime guacamole sauce on top. Slice the bell pepper into strips and place them on top of the sauce.