Chicken and Marinade

1. In a small bowl, add the olive oil, lime juice, Tajin and garlic powder. Whisk together until combined well.
2. In a gallon size zip-lock bag, add 6 chicken breast along with the lime marinade. Let the chicken marinate in the refrigerator 6 hours or overnight for best results.
3. Get the grill ready by spraying with compliant cooking spray. Turn on to 400°F. If you are using a grill pan, turn to medium/high heat.
4. Remove the zip-lock bag from the fridge and remove the chicken from the marinade.
5. Add the chicken to the grill and cook for 7 minutes on each side or until the internal temperature reaches 165F.

Mango Pineapple Salsa

1. Dice 3 1/2 cups of pineapple, 1 1/2 cups of mango, 1/4 cup of red onion and add to a medium size bowl.
2. Next, add the juice of 1 lime along with the seasoning (1/4 tsp salt, 1/4 tsp pepper, and 3/4 tsp Tajin).
3. Clean and rough chop 3 tbsp of fresh cilantro and transfer to the mixture.
4. Finally, combine everything together with a spoon and serve. Will last up to 4 week if stored in air-tight container.

Assembly

1. Place the 6 chicken cooked breasts on a platter and spoon over the salsa over the top and squeeze lime juice over the platter. Enjoy!