INGREDIENTS

For the chicken

• 1½ pounds boneless, skinless chicken breast
• 4 Tbsp olive oil
• 1 Tbsp lime zest
• 1 Tbsp lime juice (about 1 lime)
• 2 cloves garlic, finely diced
• 2 Tbsp fresh cilantro, chopped
• Salt and pepper to taste

For the salsa

• 1 cup grilled pineapple
• 1 cup grilled corn (removed from cob)
• 1 Tbsp jalapeno, finely diced
• 1/3 cup shallots, finely diced
• 1/3 cup red bell pepper, diced
• 1 Tbsp lime juice
• Salt to taste

DIRECTIONS

• Preheat grill to 400˚F.
• If your chicken breasts are thick, butterfly them and add to a gallon-sized zip-top bag. Gently pound chicken using the soft side of a mallet. You will want chicken to be about ¼-inch thick.
• Add chicken, olive oil, lime juice, lime zest, garlic, chopped cilantro, salt and pepper to a gallon-sized zip-top bag.
• Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade.
• Allow chicken to marinate for 20-25 minutes before grilling.
• Dice grilled pineapple into small, evenly sized cubes.
• Add pineapple, jalapeno, shallots, red pepper, grilled corn, lime juice and salt to mixing bowl and stir gently until well combined. Set aside.
• Carefully place a sheet of foil on the heated grill and place chicken on foil. Grill for about 3 minutes on each side.
• Remove from grill and arrange chicken on a platter. Top with pineapple jalapeno salsa and garnish with crushed peanuts and sliced green onions.
• Serve over mixed greens or with grilled vegetables on the side.

Nutrition Information:

Calories: 395 Protein: 40g Carbs: 17g Fiber: 3g Net Carbs: 14g