Coconut Lime Grilled Chicken with Mango Salsa

This refreshing dish features tender grilled chicken marinated in a zesty coconut lime sauce, complemented by a vibrant mango salsa. The fusion of tropical flavors and the savory, juicy chicken make it an ideal Whole30 meal that's full of flavor, texture, and appeal. Perfect for summer barbecues or a light weeknight dinner, this dish encapsulates the essence of wholesome eating while adhering to strict dietary guidelines.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup coconut milk (full-fat, unsweetened)
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 small red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, grated ginger, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. While the chicken is marinating, prepare the mango salsa by combining diced mango, red onion, red bell pepper, jalapeño (if using), chopped cilantro, and lime juice in a bowl. Mix well and set aside.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
5. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for a few minutes after grilling, then slice and serve topped with the fresh mango salsa.