Zesty Cilantro-Lime Chicken with Mango Salsa

In a medium-sized bowl, whisk together orange juice, olive oil, lime juice, lime zest, honey, ground cumin, soy sauce, minced garlic, and chopped cilantro.

Season the marinade with fine sea salt and freshly cracked pepper.

Reserve 1/2 cup of marinade in a separate container and transfer the remaining marinade into a large resealable bag.

Trim the chicken breasts of fat, pound them to even thickness, and place them into the resealable bag with the marinade. Refrigerate and marinate the chicken for 2 hours, flipping the bag halfway through.

Preheat a lightly oiled grill or grill pan to medium-high heat. Discard the leftover marinade from the bag and cook the marinated chicken for 5 to 6 minutes per side, or until chicken juices run clear and internal temperature reaches 165°F. Baste the chicken with the reserved marinade during cooking.

Prepare the Mango Salsa by combining the remaining one tablespoon of orange juice, one teaspoon of lime zest, one tablespoon of cilantro, diced mango, diced avocado, red onion, red pepper, and jalapeno in a medium-sized bowl.

Season the salsa with a pinch of fine sea salt, freshly cracked pepper, and a dash of ground cumin. Mix well.

Serve the grilled chicken immediately, topped with generous spoonfuls of Mango Salsa.