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Grilled Chicken with Mango and Mint Lime Dressing

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  Ingredients:
 

  • 3 tablespoons fresh lime juice

  • 1 tablespoon minced garlic

  • ⅓ cup coconut oil, plus more for brushing

  • ¼ cup chopped fresh mint leaves, plus whole leaves for serving

  • Kosher salt and freshly ground pepper

  • 4 boneless, skinless chicken-breast halves (about 1 ½ pounds)

  • 1 serrano chile

  • 1 bunch watercress, tough lower stems removed

  • 1 mango, peeled, pitted, and cut into sticks

  • 6 ounces goat cheese, crumbled (1 cup)

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Instructions:

1.​Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.

2. Brush grill grates with oil. Grill chicken, , and serrano chile, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

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