Coconut Lime Grilled Chicken with Spicy Mango Salsa and Rocket Salad (Paleo)

Allergens

Nuts (in the rocket salad)

Ingredients

• For the Grilled Chicken:
• 6 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups unsweetened coconut milk
• Zest and juice of 2 limes
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• Salt and pepper to taste For the Spicy Mango Salsa:
• 2 ripe mangoes, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño pepper, minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste For the Rocket Salad:
• 4 cups fresh rocket leaves
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup almonds, toasted and chopped

Instructions

1. In a large bowl, combine the coconut milk, lime zest and juice, garlic, ginger, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
2. While the chicken is marinating, prepare the spicy mango salsa by combining the diced mangoes, red onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
3. Preheat your grill to medium high heat. Grill the marinated chicken breasts for about 6 8 minutes per side or until cooked through and golden brown. Remove from the grill and let rest for a few minutes before slicing.
4. In a large salad bowl, combine the rocket leaves, cherry tomatoes, red bell pepper, red onion, and toasted almonds. Toss gently with your favorite dressing or simply drizzle with olive oil and lemon juice.
5. To plate, arrange the sliced grilled chicken on top of the prepared rocket salad, followed by a generous scoop of the spicy mango salsa.

Chef’s Insight

Use a meat tenderizer to ensure even marination of the chicken breasts.

Notes

Adjust the heat of the spicy mango salsa to your preference by adding more or less jalapeño pepper.