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Dr. Cobi

 

Serves 4

 

Ingredients

 

  • 1⁄4 cup lime juice (divided)
  • 3 tbsp. extra virgin olive oil (divided)
  • 1 jalapeno pepper (diced)
  • 1 avocado, (diced)
  • 4 boneless, skinless chicken breasts
  • Sea salt and black pepper to taste
  • ½ orange (peeled and cut into small pieces)
  • 1 Pink grapefruit (peeled and cut into small pieces)
  • 4 green onions (thinly sliced)
  • 10 cherry tomatoes (halved)
  • ½ fresh orange (zested and juiced)
  • ½ lime (zested)
  • ¼ cup fresh cilantro (chopped)
  • 2 tomatillos (diced)
  • 8 cups salad greens

Instructions

 

  1. Preheat grill.
  2. In a shallow dish, combine 3 tbsp. lime juice and 2 tbsp. olive oil. Rub the chicken with salt and pepper and add to the marinade.  Marinate for at least 20 minutes.
  3. In a medium bowl, combine the citrus fruits, green onion, tomatoes, avocadoes, remaining 1 tbsp. lime juice and olive oil, orange and lime zest, jalapeno, cilantro and tomatillos. Mix and set aside.
  4. Remove the chicken from the marinade. Cook on a hot grill on each side until cooked through. 
  5. Remove from the grill and let stand a few minutes.
  6. Divide the salad greens among 4 plates, slice the chicken and arrange on top of the greens. Spoon salsa over each salad and serve.

 


Written by Cobi Slater — February 24, 2016

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