Prep Time: 15 minutes
Cooking Time: 18 minutes
Yields: 4 servings
2 - chicken breasts
2 teaspoons - paprika (optional)
2 - garlic cloves, minced
1 - orange, juiced orange juice
1 - lemon juice
2 tablespoons - Dijon mustard
2 tablespoons - orange zest
1/3 cup - cilantro, chopped
salt and pepper, to taste
1 tablespoon - coconut oil
non stick spray
1 cup - pineapple or mango, chopped
½ cup - tomato, diced
2 tablespoons - red onion, minced
1 tablespoon - cilantro, chopped
2 tablespoons - red bell pepper, chopped
1 tablespoon - lime juice
1 teaspoon - honey
salt to taste
Add all ingredients to a bowl and mix. Refrigerate and serve chilled over the chicken.
Preheat oven to 400.
Line a baking sheet with parchment paper and grease with oil.
With the tip of a knife, pierce the chicken with 2 or 3, ½ inch slices. This will help the marinade penetrate the chicken.
In a bowl, mix the paprika, minced garlic, citrus juices, Dijon mustard, citrus zests and cilantro together. Add to the chicken in the zip-lock bag and let marinade for 10-20 minutes. You can also make this ahead of time (1-2 days before serving) and keep it in the fridge until you are ready to cook it.
Place chicken on parchment paper and bake in oven for 18 minutes
Serve with pineapple or mango salsa.
Download the recipe PDF here.