Ingredients
Scale
For the Dressing & Marinade
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ cup olive oil
- 4 boneless, skinless chicken breasts
For the Salsa
- 1 cup sliced strawberries
- 1 green onion, thinly sliced
- ¼ cup fresh mint, thinly sliced
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime juice
Instructions
- In a medium bowl, whisk together the lime zest and juice, salt, and paprika. Whisk in the olive oil until well incorporated.
- Place the chicken breasts in a shallow baking dish or large ziplock bag. Pour in half of the dressing and stir to coat. Reserve the remaining dressing in a separate bowl.
- Refrigerate the chicken for half an hour.
- Meanwhile, make the salsa by mixing together the strawberries, green onion, mint, ¼ teaspoon kosher salt, and 1 tablespoon lime juice in a medium bowl. Set aside.
- Heat a grill to medium. Remove the chicken from the marinade, shaking off any excess. Discard the marinade.
- Grill the chicken over medium heat for about 5-7 minutes per side, flipping once, until browned and cooked through.
- Serve the chicken warm, topped with strawberry salsa and drizzled with the remaining dressing.
- Serves 4.
Notes
Recipe reprinted with permission, Real Food Whole Life, all rights reserved.