• 4 large boneless skinless chicken breasts

• 2 tablespoons coconut oil, melted
• 3 green onions, chopped
• 3 garlic cloves, crushed
• 1 tablespoon freshly minced ginger
• 1 chili pepper
• 1 sprig of fresh thyme
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 date, pitted
• juice from 1 lime
• salt and pepper, to taste

• 2 large mangos, peeled pitted and diced
• 2 avocados diced and pitted
• 1/4 cup fresh cilantro, finely chopped
• juice from 2 limes
• 2 tablespoons chopped jalapeno pepper

1. In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
2. Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.
3. When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
4. Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
5. Make your mango salsa by combining all the ingredients in a medium bowl.
6. Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!

photo and recipe: asaucykitchen.com