The first time I saw this recipe from Lexi’s Clean Kitchen my mouth began to water.  It is full of my favorite things and combines sweet and savory for a delicious summer meal.

I modified the recipe a tiny bit to tailor it to my tastes and preferences and also enjoy serving this with chips and salsa.

Sriracha Lime Chicken, adapted from Lexi’s Clean Kitchen

serves 4

For Chicken:
1 pound fresh/thawed from frozen chicken breasts, sprinkled with small amount salt and pepper
3 tbsp sriracha
1 lime, juiced

-mix Siracha and lime juice together and pour over chicken. Allow to marinate a minimum of 20 minutes prior to grilling

For Salad:

4 cups lettuce, chopped

1 cup grape tomatoes

1 cup red onion, finely chopped

1 avocado, cubed (optional)

8 grilled pineapple slices (canned worked fine with me)

While chicken is grilling, Toss all ingredients, except avocado & pinneapple in a large salad bowl. Divide salad onto 4 plates, top with cubed avocado

Lime Vinaigrette

1/3 cup light olive oil

1/4 cup apple cider vinegar

2 limes, juiced

2 tsp raw honey

Dash sea salt

Mix together Siracha & lime juice

-after marinating, grill chicken until no longer pink in the middle. Briefly grill pineapple

-while chicken is grilling mix salad and dressing

-divide salad onto 4 plates or bowls

-top salad with avocado, dressing, chicken

-serve each plate with pineapple rings

-I also served mine with grilled zucchini, because zucchini is delicious 😍 and chips & salsa.


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