Grilled Chicken Breast with Strawberry Avocado Salsa

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lime(15g)
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  Lime Juice, Fresh(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(10g)
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  Honey(8g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Cilantro, Fresh(60g)
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  Yellow Onion(60g)
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  Strawberries(240g)
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  JalapeñO Pepper
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  Cilantro, Fresh(30g)
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  Lime Juice, Fresh(30g)
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  Honey(3g)
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  1/4 Teaspoon Kosher Salt ((Up To 1/2 Teaspoon, Adjust Amount To Taste))
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  Avocado

Instructions

1. 1Place the chicken breasts on a cutting board with space between them, cover with plastic wrap, and pound with a mallet to even thickness. Transfer to a large ziptop bag.
2. 2Whisk together the lime juice, olive oil, minced garlic, honey, cilantro, salt, and pepper in a small bowl. Pour the marinade over the chicken, seal the bag, and squish to coat evenly. Refrigerate for 1 hour or up to 1 day.
3. 3Remove the chicken from the refrigerator and let stand at room temperature for 10 minutes. Preheat a grill pan or skillet over medium-high heat (425–450°F) for 5 minutes until a drop of water sizzles immediately on contact.
4. 4While the pan preheats, prepare the salsa: combine the diced strawberries, diced onion, minced jalapeño, cilantro, lime juice, honey, and salt in a mixing bowl. Gently fold in the diced avocado and taste; adjust salt or honey as needed.
5. 5Lightly oil the hot grill pan. Place the chicken breasts on the pan and cook 4–6 minutes over medium-high heat until the bottom develops a golden-brown crust. Flip and cook an additional 4–6 minutes until the internal temperature reaches 165°F on an instant-read thermometer and the meat is no longer pink inside.
6. 6Remove the chicken to a plate, cover, and let rest for 5 minutes.
7. 7Divide the chicken breasts evenly among 4 airtight containers while still warm. Top each with an equal portion of the strawberry avocado salsa. Store the salsa separately if meal prepping for more than 1 day to prevent sogginess.