Grilled Cilantro-Lime Chicken with Avocado Salsa
Ingredients
Chicken
- 4 6 oz chicken boneless skinless chicken breast halves
- 1 Tbsp lime zest
- 1/3 cup fresh lime juice
- 1/4 cup olive oil plus more for brushing grill
- 1-1/2 tsp baking Stevia
- 1/3 cup chopped cilantro plus more for serving
- 3 cloves garlic minced
- 1/4 tsp sea salt and freshly ground black pepper
Salsa
- 1 1/2 medium avocados ripe but semi-firm, diced
- 2 medium Roma tomatoes chopped
- 1/2 cup chopped red onion rinsed under cool water to remove harsh bite
- 1 clove garlic minced
- 1 Tbsp fresh lime juice
Instructions
- Place chicken on a cuqng board, cover with a sheet of plasic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
- In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken.
- Allow to rest in refrigerator 2 - 4 hours (rotating to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
- Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
- Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste.
- Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.