Cilantro-Lime Grilled Chicken with Strawberry-Jalapeño Salsa

                                                                   
2 limes, zested and juiced
 2 tablespoons olive oil
 1 teaspoon honey
 ½ cup fresh cilantro leaves, finely chopped
 4 thinly sliced boneless skinless chicken breasts (If you can’t find thinly sliced chicken breasts, don’t panic. Just butterfly 4 regular boneless skinless chicken breasts.)
 Kosher Salt
 Coarse Black Pepper
For the Strawberry-Jalapeño Salsa:
 2 cups diced strawberries
 1 jalapeño, seeded and finely chopped
 ¼ cup plus 1 tablespoon minced red onion
 1½ tablespoons finely chopped cilantro
 ½ lime, juiced
 Kosher Salt
Preparing your Cilantro-Lime Grilled Chicken with Strawberry-Jalapeño Salsa:

-In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey and cilantro with a pinch of salt. Briefly set aside.
-Now we’re going to pound the chicken. Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about ½-inch thick. This process is sort of noisy, but also cathartic. Just go with it.-Place the pounded chicken breasts into the baking dish, and make sure each one is well coated in marinade. Press plastic wrap on the surface of the chicken and refrigerate for at least 20 minutes. (Obviously, the longer you can let your chicken marinate, the better.)
Cilantro-Lime-Chicken-with-Strawberry-Jalapeno-Salsa-step-3 
-While your chicken is marinating, get going on your salsa. Place all the ingredients for the salsa in a medium bowl. Gently mix the ingredients with a fork (you don’t want to smoosh your strawberries), and season with salt to taste. Cover and refrigerate until ready to use.-Now it’s time to cook the chicken! Heat a clean, lightly oiled grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and pat them dry. Season both sides of each breast with kosher salt and coarse black pepper.-When the grill/grill pan is hot, add the chicken and cook for about 3½ minutes per side until grill marks appear and chicken is just cooked through. (If using a grill pan, you may need to cook the chicken in batches. If that’s the case, please clean your grill between batches so you don’t get gross char on your second batch of chicken. Capiche?)-Remove chicken to a plate and serve topped with strawberry-jalapeño salsa.You may want to get some tortillas involved…
In my opinion: LOVE this recipe. Have it many times in the summer.