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
  • 1 TBSP balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Sea salt and black pepper, to taste


  1. Place the chicken in a large bowl or a resealable plastic bag.
  2. In a blender or food processor, combine the lime zest and juice, cilantro, olive oil, honey, garlic, salt, and pepper. Blend until smooth.
  3. Pour about half of the sauce over the chicken and toss to coat.
  4. Cover the bowl or seal the bag and refrigerate for 2-4 hours.
  5. Refrigerate the leftover sauce.

Meanwhile, make the salad:

  1. In a large bowl combine the zucchini noodles, tomatoes, olives, and onions.
  2. In a separate bowl, whisk together 1 tablespoon of the lemon juice with the olive oil, vinegar, oregano, and garlic powder.
  3. Pour over the salad and toss to coat.
  4. Taste and add additional lemon juice if desired.
  5. Season with salt and pepper to taste.
  6. Refrigerate until ready to serve.
  7. Heat a grill to medium-high.
  8. Remove the chicken from the marinade and grill for 5-6 minutes per side or until cooked through.
  9. Serve the chicken with the extra sauce and the salad on the side.