Cilantro Lime Chicken with Avocado Salsa

Ingredients

• 1 kg Chicken breast, boned, skinned
• 130 ml Fresh orange juice
• 1 tbsp Olive oil
• 2 pcs Lime juice
• 1 tbsp Lime peel
• 2 1/2 tbsp Soy sauce
• 1 tbsp Honey
• 2 tsp Galic, minced
• 10 g Coriander (cilantro) leaves, fresh
• 1 pcs Mango
• 1 pcs Avocado
• 1 head Red onion
• 1 pcs Red bell pepper
• 1 tsp Sea salt

Method

1. Marinade: Whisk together in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup cilantro. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Reserve about 1/2 cup of marinade, and pour the rest into a large resealable bag.
2. Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-8 hours.
3. Cook the chicken: Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. Discard leftover marinade.
4. Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
5. Avocado mango salsa: Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.
6. Chop the mango and avocado into bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin and stir to mix.
7. Assembly: Serve grilled chicken over a bed of quinoa and add spoonfuls of the salsa on top. Enjoy immediately!