Sweet and savory summer dish, even for those that don't generally like fruit or salads.
Ingredients for the chicken
2 pounds chicken breasts
1 tablespoon lime zest
1/4 cup lime juice
2 tablespoons olive oil
2 cloves minced garlic
1 1/2 tspn honey
1/2 tspn salt
1/4 tspn black pepper
Ingredients for Strawberry Avocado Salsa
1/4 cup chopped green onion
1 cup diced strawberries
1 medium jalapeno minced
2 Tbspn lime juice
1/2 tspn honey
1/4 tspn salt
1 medium avocado diced
Directions
1. Slice chicken breasts thinly if they are thick -- so they cook through easily. (Alternatively, you could pound them with a meat mallet to make them thin.)
2. Whisk together the lime zest, lime juice, olive oil, garlic, honey, salt, pepper. Pour over the chicken, seal the bag, then "squish" to coat the chicken evenly. Refrigerate for 1 hour or up to 1 day.
3. 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).
4. While the grill preheats, prepare the strawberry salsa: Mix together green onion, strawberries, jalapeno, lime juice, honey, and salt. Stir in the avocado.
5. 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.
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