Grilled Chicken with Strawberry-Avocado Salsa
Grilled Maple Sweet Potatoes
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 2 Tbsp avocado oil
- ½ Tbsp raw honey
- ½ tsp grated lime rind
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 small avocado, pitted and diced
- 1½ cups strawberries, sliced
- 2 Tbsp chopped fresh cilantro
- ½ small jalapeño pepper, seeded and minced
Instructions
- Pound chicken to ½-inch thickness.
- Whisk together 2 Tbsp lime juice, garlic, 1 Tbsp oil, honey, lime rind, cumin, chili powder, and ¼ tsp each salt and pepper in a bowl. Add chicken; toss. Let stand 15 minutes.
- Preheat grill or grill pan to medium-high heat. Toss together avocado, strawberries, cilantro, jalapeño, 1 Tbsp lime juice, 1 Tbsp oil, and salt and pepper to taste.
- Remove chicken from marinade; discard marinade. Grill chicken on a grill rack rubbed with olive oil, covered with grill lid, 5 minutes per side or until done. Serve salsa over chicken.
Side Dish Ingredients
- 2 small sweet potatoes
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp pure maple syrup
- 1 Tbsp ghee
Side Dish Instructions
- Preheat grill to medium-high heat.
- Pierce sweet potatoes with a fork, and wrap in foil. Grill potatoes 20 to 30 minutes or until tender, turning occasionally.
- Cut a slit in each potato; sprinkle with salt and pepper, drizzle with maple syrup and top with ghee.
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