Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high, about 425°F, allowing about 10 minutes for it to heat.

2. 2.

   Whisk together the marinade:

   • 1 1/2 tablespoons achiote paste
   • 1/4 cup orange juice
   • 2 tablespoons fresh lime juice
   • 2 cloves garlic, minced
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1 tablespoon olive oil
   • 1 teaspoon kosher salt

   Add 1 lb chicken breast fillets, turn to coat, and marinate at room temperature for 15 minutes while preparing the vegetables and salsa.

3. 3.

   Cut 1 lb zucchini lengthwise into 1/2-inch-thick planks and slice 4 oz sweet onion into 1/2-inch-thick rounds. Coat both with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. 4.

   Make the tomato-avocado salsa by gently combining:

   • 8 oz Roma tomato, seeded and diced
   • 1/2 avocado, diced
   • 2 tablespoons chopped cilantro
   • 1 tablespoon fresh lime juice
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Set the salsa aside until serving.

5. 5.

   Lift the chicken from the marinade and discard the used marinade. Grill the chicken with the lid closed for 5 to 7 minutes per side, until lightly charred and the thickest part reaches 165°F. Transfer it to a clean plate.

6. 6.

   Immediately grill the prepared zucchini and onion for 3 to 4 minutes per side, until tender with dark grill marks. Let the chicken rest for the full 6 to 8 minutes while the vegetables cook.

7. 7.

   Divide the grilled zucchini and onion between two plates. Slice the rested chicken across the grain, arrange it over the vegetables, and spoon the tomato-avocado salsa on top.