Ingredients
For the Chicken:
- 500 g boneless, skinless chicken breast
- 2 tbsp olive oil
- Zest and juice of 1 lime
- 1 tsp ground cumin
- ½ tsp paprika
- Salt and freshly cracked black pepper, to taste
For the Salad:
- 2 cups mixed salad greens (romaine, arugula, or baby spinach)
- 1 large ripe mango, peeled and diced
- 1 avocado, sliced
Instructions
- Marinate the Chicken: In a bowl, whisk together the olive oil, lime zest, lime juice, cumin, paprika, salt, and pepper. Add the chicken breasts and coat thoroughly. For the best flavor, let it marinate for at least 15–20 minutes.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 74°C (165°F).
- Rest and Slice: Remove the chicken from the pan and let it rest for 5 minutes (this keeps it juicy). Slice the chicken into strips or bite-sized pieces.
- Assemble the Salad: Place the mixed greens in a large serving bowl. Arrange the diced mango and sliced avocado on top.
- Serve: Top the greens with the warm lime chicken. You can drizzle with a little extra olive oil and lime juice if desired
