Grilled Chicken with Vegetables and Avocado Salsa

Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. From lime, grate 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once. While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, cilantro, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.