From the June/July 2015 issue
Serves 4


For the chicken:

  • 4 (5–6-oz) boneless, skinless chicken breasts
  • 3 TBSP fresh lime juice
  • 3 TBSP finely chopped cilantro
  • 2 TBSP extra virgin olive oil (plus more for grill)
  • 1 TBSP finely grated lime zest
  • 1 tsp ground cumin
  • 1 tsp coconut sugar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the salsa:

  • 2 medium ripe avocados, pitted and diced
  • 4 medium Roma tomatoes, seeded and diced
  • 1/2 cup diced red onion or chopped scallions
  • 1/4 cup finely chopped cilantro

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