Cilantro Lime Strawberry Chicken with Avocado. A healthy, fresh meal! Juicy grilled chicken in a cilantro lime marinade, topped with fresh strawberry salsa and avocado. Whole30, Paleo, and gluten free.
Prep Time: 20mins
Cook Time: 20mins
Total Time: 1hr35mins
For the Chicken:
2poundsboneless skinless chicken breasts - or thighs, trimmed of excess fat
1tablespoonlime zest - from about 2 limes
1/4cupfresh lime juice - from the same 2 limes
2tablespoonsextra virgin olive oil - plus additional for oiling the grill
2clovesgarlic - minced (about 2 teaspoons)
1 1/2teaspoonshoney - omit to make the recipe Whole30 or Paleo
1/4teaspoonground black pepper
1/4cupchopped fresh cilantro - leaves and tender stems
For the Strawberry Avocado Topping:
1/2small red onion - diced (about 1/4 cup)
1cupdiced strawberries - roughly 2/3 dry pint of whole strawberries
1medium jalapeno - cored seeded and finely chopped
2tablespoonschopped fresh cilantro
2tablespoonsfreshly squeezed lime juice - from about 1 small/medium lime
1/2teaspoonhoney - omit to make the recipe Whole30 or Paleo
1/4 to 1/2teaspoonkosher salt
1medium avocado - diced
Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so that each piece cooks evenly. Place in a large ziptop bag.
In a small bowl or large measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, honey, salt, pepper and cilantro. Pour over the chicken, seal the bag, then "squish" to coat the chicken evenly. Refrigerate for 1 hour or up to 1 day, rotating the bag once or twice if time (and memory) allow.
When ready to grill, remove the chicken from the refrigerator and let stand at room temperature for at least 10 minutes. Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
While the grill preheats, prepare the strawberry salsa: Place the red onion in a small bowl and cover with very hot tap water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside. In a mixing bowl, gently stir together the strawberries, jalapeno, cilantro, lime juice, honey, and 1/4 teaspoon kosher salt. Stir in the avocado. Taste and add a bit more salt if you feel it tastes a little too flat or additional honey if it is too spicy. Drain the red onion and it to the salsa. The longer it sits, the more mild its taste, so you can wait to drain and add it just before serving if you like.
Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping the chicken once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes. Transfer the chicken to serving plates and top each with a few generous spoonfuls of the strawberry salsa. Enjoy immediately.
TO STORE: Store leftover salsa in the refrigerator for up to 1 day. Leftover chicken can be refrigerated for up to 3 days.
Nutrition information is meant to be an estimate and has been calculated with half the amount of marinade, as some is discarded. If you'd like to calculate it differently, you can do so for free at myfitnesspal.com.