Dr.Cobi

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Dr. Cobi

You'll love the fresh Zip and Zang of this chicken. Great for a hot summer’s night. 

Ingredients

1⁄4 cup lime juice (divided)

3 tbsp. extra virgin olive oil (divided)

1 jalapeno pepper (diced)

4 boneless, skinless chicken breasts

  Himalaya sea salt and pepper (to taste)

1 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)

1⁄2 fresh orange (zested and juiced)

1⁄2 lime (zested)

1⁄4 cup fresh cilantro (chopped)

2 tomatillos (diced)

4 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, remaining 1 tbsp. lime juice, 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 — July 25, 2016

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