Servings: 4 to 6

Chicken Marinade: subheading: Chicken Marinade:
3 pounds boneless, skinless chicken breasts (about 4-6) 3 pounds boneless, skinless chicken breasts (about 4 to 6)
Juice of 3 limes Juice of 3 limes
1 cup cilantro, roughly chopped 1 cup cilantro, roughly chopped
½ cup olive oil ½ cup olive oil
1 Tbsp. honey, or more to taste 1 Tbsp. honey, or more to taste
1 tsp. kosher salt, or more to taste 1 tsp. kosher salt, or more to taste
fresh cracked pepper fresh cracked pepper
2 garlic cloves, finely minced 2 garlic cloves, finely minced
1 tsp. cumin 1 tsp. cumin
½ tsp. onion powder ½ tsp. onion powder
½ tsp. ground coriander ½ tsp. ground coriander
Avocado Salsa: subheading: Avocado Salsa:
2 avocados, diced 2 avocados, diced
2 roma tomatoes, diced 2 roma tomatoes, diced
¼ cup shallot, finely diced ¼ cup shallot, finely diced
¼ cup cilantro, finely chopped ¼ cup cilantro, finely chopped
Juice from ½ lime Juice from ½ lime
¼ tsp. garlic powder ¼ tsp. garlic powder
fresh cracked pepper & salt to taste fresh cracked pepper & salt to taste

Combine the marinade ingredients in a food processor and blend.
Pour into a large resealable bag and add chicken and marinate for a few minutes, up to overnight.
Mix together Avocado Salsa ingredients in a medium sized bowl. Set aside.
Grill chicken over medium-high heat (or on stovetop) until no longer pink inside.
Serve chicken with avocado salsa and enjoy!