Grilled Five-Spice Chicken
Mango-Cucumber Salad
Ingredients
- 2 green onions, minced
- 2 Tbsp finely chopped fresh cilantro
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp Chinese five-spice powder
- ½ tsp kosher salt
- 2 boneless, skinless chicken breasts
Instructions
- Combine onions, cilantro, oil, vinegar, garlic, five-spice powder, and salt in a large zip-top plastic bag. Add chicken, and turn to coat. Chill 2 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken on a grill rack rubbed with oil, covered, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1 Tbsp fresh lime juice
- ½ tsp raw honey
- ½ tsp crushed red pepper
- ¼ tsp salt
- 1 mango
- 1 small seedless cucumber, sliced
- 1 small avocado, sliced
Side Dish Instructions
- Whisk together lime juice, honey, red pepper, and salt in a bowl.
- Cut 2 flat sides off of each mango once you've located the pit. Score the flesh in a crisscross pattern from both pieces of each mango. Pop mango flesh out of skin, and cut flesh into cubes.
- Add mango and cucumber to dressing; toss. Add avocado just before serving.
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