Grilled Cilantro Lime Chicken with Avocado Salsa
Reset 7: undefined
MAKES: serving
Ingredients
1 1/2 lbs chicken breast
2 Tbsp olive oil
1 Tbsp lime zest
1/3 cup fresh lime juice
1 1/2 tsp honey
2 Tbsp fresh cilantro
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp pepper
Salsa
2 cups mango, diced
1/2 cup avocado, diced
2 1/2 cups roma tomatoes, chopped
1/2 cup red onion, finely chopped
2 cups cucumber, diced
1 garlic clove, minced
3 Tbsp, fresh lime juice (add more if desired)
2 Tbsp fresh cilantro, chopped
sea salt and pepper, to taste
Directions
Place chicken on a cutting board. Cover with plastic wrap. Pound breasts into an even thickness, then transfer them into a gallon-sized resealable plastic bag.
In a small bowl, combine the marinade ingredients. Mix the olive oil, lime zest, lime juice, honey, garlic, salt, and pepper. Add the marinade mixture into the resealable bag with the raw chicken.
Remove excess air out of the bag without spilling the mixture. Make sure the chicken is fully coated in the marinade. Refrigerate for 2-4 hours, rotating halfway through.
Prepare Salsa: In a medium bowl, combine the diced mangos, avocado, roma tomatoes, cucumbers, garlic, fresh lime juice, and fresh chopped cilantro. Season with sea salt and pepper. Set aside in refrigerator.
Preheat a grill to medium-high heat (425-450°F).
Brush grill with olive oil. Grill chicken until the center reaches an internal temperature of 165°F. Remove and let it rest for 5 minutes. Discard remaining marinade.
Divide the chicken and salsa into 4 equal servings. Serve immediately.