Cilantro-Lime Grilled Chicken with Thai Mango Salad

[Sincerely-Food-Chef]

Ingredients

• 1 ½ lb chicken breasts, boneless skinless
• 1 small bunch cilantro
• 2 cloves garlic
• 2 limes
• 2 mangoes
• 2 red bell peppers
• black pepper
• crushed red pepper
• extra virgin olive oil
• fish sauce
• honey
• rice vinegar
• salt

Instructions

1. Wash and dry the cilantro. Shave the leaves off the stems; discard the stems and mince the leaves. Transfer one half to a medium bowl and the other half to a large bowl.
   • 1 small bunch cilantro
2. Grate zest from a lime. Add the lime zest and juice, olive oil, salt, and pepper to the medium bowl with the cilantro; mix together.
   • 1 lime
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ½ tsp black pepper
3. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place in the marinade and turn to coat. Set aside for a few minutes.
   • 1 ½ lb chicken breasts, boneless skinless
4. Preheat a grill pan or skillet over medium-high heat.
5. Wash the mangoes and bell peppers.
   • 2 mangoes
   • 2 red bell peppers
6. Coat the grill/skillet with oil. Add the chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
   • 1 tbsp virgin coconut oil
7. Peel and julienne (or cut into thin sticks) the mangoes; add to the large bowl with the cilantro. Seed and julienne (or cut into thin sticks) the bell peppers; add to the bowl.
8. Peel and mince or press the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, lime juice, fish sauce, rice vinegar, honey, water, and crushed red pepper.
   • 2 cloves garlic
   • 1 lime
   • 2 tbsp fish sauce
   • 2 tbsp rice vinegar
   • 2 tbsp honey
   • 2 tbsp water
   • ¼ tsp crushed red pepper
9. Pour the dressing over top the salad and toss to combine.
10. Serve the grilled chicken with salad on the side. Enjoy!