Lemon Chicken w/ Pickled Red Onion ~ 4 servings

Ingredients:

• 1 lb organic boneless, skinless chicken breasts
• 1 tbsp avocado oil
• 1 tbsp mint, chopped
• 1 tbsp cilantro, chopped
• Juice of 1 whole lemon
• 1 tbsp cumin
• 1 tbsp coconut aminos
• 1 tsp pink salt
• ½ tsp freshly cracked black pepper
• 1 cup red onion, thinly sliced
• ¼ cup red wine vinegar

Instructions:

Place chicken breasts into a large resealable ziplock bag. Tenderize by using a meat mallet (or any sturdy object) to flatten out the chicken.

Open the bag and fold over the opening to create a “marinade bowl”. Add oil, coconut aminos, and all seasonings. Reseal bag and massage chicken until well incorporated.

Place chicken into the fridge to marinate for at least 30 minutes or overnight. While chicken marinates, prepare onions. Place sliced onions into a large bowl with a splash of water, vinegar, and season with a generous pinch of salt.

Allow to marinate for at least 20 minutes, stirring occasionally to combine.

When ready to cook chicken, preheat the oven to 350 degrees. Place chicken and all marinade remnants onto a parchment lined baking sheet and bake for 30 minutes until chicken is cooked through.

Serve with spring greens, marinated onions, and Artichoke Hummus, if desired.