My Mexican-inspired Summertime Grilled Chicken recipe just screams “summer!” The chicken is marinated in my Honey-Lime Dressing, grilled, and paired with my refreshing Strawberry-Avocado Relish for an immunity boost, a dose of antioxidants, and detoxifying support. Serve with corn on the cob or tortillas.
The Honey-Lime Dressing is a very versatile dressing that you can toss with my Apple Barley Salad or with any mixed greens. The lime juice provides vitamin C, while compounds in the chili powder help to neutralize free radicals in your cells. If you want a spicier dressing, add cayenne pepper or red pepper flakes. Both contain capsaicin, which stimulates circulation. This dressing makes the perfect marinade for my Summertime Grilled Chicken. The lime brings out the flavor of the poultry, and the olive oil keeps it from sticking to the grill. To use this dressing with fruit salad, simply omit the allicin-rich garlic–it will be nutritious!
No cooking is required for the Strawberry-Avocado Relish. The strawberries, avocado, and cilantro all contain antioxidants. Strawberries are also very high in vitamin C and flavonoids, while avocados also provide glutathione, a detoxifying agent. This relish also makes a great topping for grilled fish and a satisfying dip for whole-grain tortilla chips.
3-4 boneless, skinless chicken breasts
1 recipe Honey-Lime Dressing
1 recipe Strawberry-Avocado Relish
- Marinate the chicken breasts in the Honey-Lime Dressing in the refrigerator for at least 4 hours. The easiest way to ensure that the marinade coats the chicken evenly is to put both in a re-sealable plastic bag and squeeze the air our before sealing.
- Remove chicken, reserving marinade. Prepare grill.
- Grill the chicken breasts over medium-high heat until they are no longer pink the middle, about 8-10 minutes per side. Baste with the reserved marinade while cooking.
- To serve, arrange the chicken breasts on plates and spoon Strawberry-Avocado Relish over them
YIELDS about 1/4 cup
1 1/2 Tbs. lime juice (about 1 lime)
1 1/2 Tbs. honey
1 Tbs. extra-virgin olive oil
1 minced garlic clove
1/2 tsp. chili powder
Sea salt to taste
Combine all the ingredients in a container with a tight-fitting lid and shake until well blended.
YIELDS about 2 cups
1 1/2 cups diced strawberries
1 diced medium-size avocado
1/4 cup minced red onion
1/4 cup lime juice (about 2 limes)
1 Tbs. chopped cilantro
1 tsp. sugar
Sea salt and ground pepper to taste
Combine all the ingredients in a bowl and mix well with a wooden spoon.