Ingredients
Juice of 2 limes (about 4 tablespoons) divided
1 TBSP vegetable oil
2 TBSP clover honey
2 large garlic cloves
1 1/4 tsp chili powder, divided
1/2 tsp local sea salt (or table salt)
4 boneless, skinless chicken breasts
(about 4-6 ounces each)
10 large strawberries, diced
(preferably hulled)
1/2 avocado, pitted, peeled and diced
1 medium white onion, diced
1 jalapeno, seeded, ribbed and diced
1 TBSP chopped cilantro
Preparation
In a medium bowl, whisk 2 tablespoons lime juice, honey, garlic, oil, 1 tsp chili powder and salt. Pour into large Ziploc storage bag. Add trimmed chicken breasts; seal and coat. Place in refrigerator and chill for 4 hours, or overnight, turning bag occasionally. Heat grill to medium-high for direct heat. Remove chicken from marinade: discard excess juices. Grill chicken, turning once, until the meat thermometer registers 170 degrees F. Transfer to clean platter: let stand 5 minuted before slicing. Meanwhile, prepare salsa. In a small bowl, toss together strawberries, avocado, onion, jalapeno, cilantro, and remaining lime juice and chili powder. Season with salt and freshly ground black pepper. Serve with chicken.
