coconut grilled chicken with mango salsa

Ingredients:

  • 2 jalapeno peppers, sliced
  • 4 green onions, sliced
  • Juice from 1 lime
  • 4 tablespoons coconut oil
  • 4 chicken breasts, halved
  • 1 mango, peeled and diced
  • 10 strawberries, stemmed and diced
  • 1/3 cup dried cranberries
  • Juice from 1/2 a lime
  • 1/2 red onion, chopped
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons red wine vinegar
  • Salt and pepper

In a medium bowl, combine the jalapenos, green onions, juice from 1 lime, 2 tablespoons coconut oil and salt & pepper. Place chicken in a shallow dish and cover with the coconut oil-jalapeno mixture. Cover and let sit in the refrigerator overnight, turning the chicken occasionally. Discard large chunks from dish and grill chicken over medium heat until meat is no longer pink, about 15-18 minutes.

In a medium bowl, combine mango, strawberries, cranberries, juice from ½ a lime, red onion, cilantro, red wine vinegar, 2 tablespoons coconut oil and salt & pepper. Spoon mango salsa over grilled chicken and serve.

Source: Pip & Ebby

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