Grilled Chili-Lime Chicken with Strawberry-Avocado Salsa

Ingredients
Juice of 1.5 limes (about 3 tablespoons), divided
1 tablespoon grapeseed or vegetable oil
1 tablespoon mild-flavored honey (such as acacia or clover)
1 large clove garlic, minced
1 1/4 teaspoons chili powder, divided
1/2 teaspoon sea salt
4 boneless, skinless chicken breasts
8 large strawberries, hulled and diced
1/2 avocado, pitted, peeled and diced
1 medium white onion, diced (about 1/3 cup)
1 tablespoon finely chopped fresh cilantro

In a medium bowl, whisk together 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder and salt. Pour into large resealable plastic storage bag. Add chicken breasts; seal and toss well to coat. Place bag in a clean, shallow bowl on the bottom shelf of the refrigerator. Chill 4 hours, or overnight, turning bag occasionally. Heat grill to medium-high for direct heat. Remove chicken from marinade; discard excess juices. Grill chicken for 12 minutes, turning once, or until meat thermometer registers 170 degrees F.

Meanwhile, prepare salsa. In a small bowl, toss together strawberries, avocado, onion, cilantro and remaining lime juice and chili powder. Season with salt and freshly ground black pepper. Serve with chicken.

Nutritional information per serving: 219 calories, 29 g protein, 8 g carbs, 9 g fat (2 g saturated fat), 2 g fiber.