From the April/May 2017 issue
Serves 4


For the chicken:

  • 1-1/2 pounds boneless skinless chicken breasts
  • 3 medium limes, zested and juiced
  • 1 cup (packed) fresh cilantro
  • 1/3 cup extra-virgin olive oil
  • 1 TBSP honey
  • 1 garlic clove, minced or finely grated
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper

For the salad:

  • 2 medium zucchinis, cut into noodles using a spiralizer
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted olives, chopped
  • 1/4 cup finely chopped red onion
  • 2 TBSP fresh lemon juice
  • 1 TBSP extra-virgin olive oil

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