From the June/July 2015 issue
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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