Lime Chicken with Fruit Salsa Feast

A meal like this provides a wide range of fruits and vegetables which guarantees a vast range of vitamins and minerals, plus lots of good carbohydrates for energy and fiber to keep things moving. The egg white glaze on the roasted yams along with the chicken both provide the essential amino acids (building blocks of protein) that our bodies need to rebuild and maintain a healthy immune system. The avocado and olive oil provide a good but balanced level of healthy fats that are important for lustrous skin, hair and nails, as well as brain health and clear, efficient thinking.

Preparation for this type of meal can be started the night before, then with a bit of work on the morning of to make it much easier to assemble in the evening. I started marinating the chicken last night, then this morning I put together the salsa (except for the avocado because it browns after being cut, although more slowly with the lime juice) and I cooked the yams. Once we got the BBQ going I put the yams back in the over for around 10-15 minutes on 400° to reheat.

Lime Chicken with Fruit Salsa Feast
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • Chicken Marinade
  • 8 chicken breasts
  • ¼ cup cold-pressed olive oil
  • ¼ cup freshly squeezed lime juice (from approximately 2 limes)
  • ¼ cilantro
  • 4 garlic cloves, sliced in half
  • 1 tablespoon lime zest (from approximately 2 limes)
  • 1 tablespoon raw honey
  • ½ teaspoon sea salt
  • Salsa
  • 4 cups strawberries, diced
  • 4 small avocados, diced (or 3 large)
  • 1 mango, peeled and diced
  • ½ cup red onion, chopped finely
  • ½ jalapeño, minced (seeds removed for less heat)
  • 1 teaspoon lime zest
  • 1 lime worth of freshly squeezed juice
  • 1 dash of sea salt, or to taste
  • Yams
  • 8 cups yams (around 3 very large), diced
  • 3 egg whites
  • 2 tablespoons cold-pressed olive oil
  • 1 teaspoon cumin
  • ½ teaspoon herbs de provence
  • ½ teaspoon sea salt
  • On the Side
  • 4 cups green beans
  • 4 cups arugula
DIRECTIONS:
  1. Mix the marinade ingredients together in a large plastic bag, add in the chicken and marinate for 8-24 hours (ideally 24), flipping the bag over every so often, when available. Preheat oven to 400°. Lay the yams out on a parchment lined baking sheet. Whisk together the egg whites, oil and spices until the mixture becomes frothy. Pour over the yams and toss until they are all evenly coated. Bake for 40 minutes, stirring halfway through. Assemble all the salsa ingredients together in a large bowl and stir to combine. At the 20 minute mark (of the yams baking), start boiling the water in a double broiler for the green beans and turn on the BBQ to medium high heat. At the 30 minute mark put the chicken on the grill. At the 35 minute mark place the beans in the double broiler and flip the chicken. At the 40 minute mark remove the chicken from the grill (cut the thickest one down the middle to make sure there is no pink left, if so leave on for 2-3 more minutes until cooked through), the yams from the oven and the beans from the stove. Plate the chicken over ½ cup of arugula, topped with the salsa and with the yams and beans on the side.

 

Leave a Reply

Post Navigation