Grilled Chili-Lime Chicken with Strawberry Avocado Salsa

INGREDIENTS

Chili-Lime Marinade:

2 tablespoons lime juice (from 1-2 limes)

1 tablespoon olive oil

1 tablespoon honey

1 large garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon salt

4 boneless, skinless chicken breasts (see note above)

Strawberry Avocado Salsa:

6-8 ounces strawberries, hulled and diced

1/2 avocado, pitted, peeled and diced

2 green onions, chopped

1-2 tablespoons chopped fresh cilantro

1 tablespoon lime juice (about 1 lime)

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Salt and pepper, to taste

DIRECTIONS

1-For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.

2-Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.

3-For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.