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6 boneless, skinless chicken breasts

1 (13.5-ounce) can coconut milk

Juice and grated zest of one lime

¼ cup chopped fresh cilantro

1 tablespoon minced jalapeño, optional

½ teaspoon salt

2 tablespoons vegetable oil

2 cups chopped tri-color peppers

1 cup chopped red onion

8 ounces sliced or shredded Monterey Jack cheese

Tomatoes with Cilantro and Scallions in Lime Vinaigrette, for garnish, recipe follows

Rice for serving

Combine coconut milk, lime juice, lime zest, cilantro, jalapeño and salt in a large shallow non-reactive dish large enough to hold chicken breasts in a single layer. Submerge chicken in marinade, cover and refrigerate for 2 to 4 hours turning occasionally. While chicken is marinating, sauté vegetables in oil heated in a large skillet set over medium heat, cooking until vegetables are tender; set aside. Remove chicken from marinade, allowing excess marinade to run off. Pat chicken lightly with a paper towel. With a grill set to medium-high heat, grill chicken, about 6 minutes on each side, or until chicken is cooked through. Remove chicken to a shallow baking pan in a single layer. Divide the sautéed vegetables evenly over the chicken, then top chicken with the cheese, dividing equally. Place under a preheated broiler, broiling just until cheese melts. Remove from oven and spoon some of the Tomatoes with Cilantro and Scallions in Lime Vinaigrette over each portion of chicken. (The tomato mixture should be at room temperature.) Serve immediately with rice, garnishing with a slice of lime and minced fresh cilantro. Makes 6 servings.

2 cups coarsely chopped Roma tomatoes

1 to 2 scallions, chopped, including some of the green part

1 tablespoon minced fresh cilantro, plus more for garnish

Lime Vinaigrette (recipe follows)

Gently mix tomatoes, scallions and cilantro in a medium mixing bowl. Toss with lime vinaigrette, to taste. Allow to sit, at room temperature, for at least 30 minutes, before serving. Makes 2 cups

½ cup vegetable oil

¼ cup fresh lime juice

2 tablespoons sugar

1½ teaspoons salt

1 teaspoon lemon zest

Mix ingredients and pour into a sterilized jar and cover. Shake well before using. Store leftover dressing in the refrigerator. Makes about ¾ cup.

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