Updated: Dec 13, 2020
4 6 oz. chicken breast halves boneless and skinless
1 TBSP lime zest
⅓ cup fresh lime juice
1/4 cup coconut oil plus more for brushing grill
1½ TSP honey
⅓ cup chopped cilantro plus more for serving
3 cloves garlic minced
salt and freshly ground black pepper
1½ medium avocados diced ripe but semi-firm
2 medium roma tomatoes chopped
½ cup chopped red onion rinsed under cool water to remove harsh bite
1 clove garlic minced
1 TBSP fresh lime juice
Place chicken on a cutting board, cover with a sheet of plastic wrap, and pound thicker parts of chicken to an even thickness.
Transfer chicken to a gallon sized reusable plastic bag.
In a small mixing bowl, whisk together lime zest, lime juice, coconut oil, honey, cilantro, 3 cloves minced garlic, and season with 1 TSP salt and ½ TSP pepper.
Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2-4 hours (rotating bag to opposite side and moving chicken halfway through if possible to ensure even marinating).
Preheat a grill over medium-high heat (425-450 degrees).
Brush grill grates lightly with oil, then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side.
Remove and let rest 5 minutes.
Meanwhile, in a medium mixing bowl, toss together avocado, tomato, onion, garlic, and lime, and season with salt and pepper to taste.
Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.