This recipe also works great with grilled salmon.

Equipment Needed

Measuring cups and spoons, knife, cutting board, barbecue or grill pan, mixing bowls and a rice cooker or pot and lid


Combine the chicken breasts, thinly sliced green onions, orange zest and juice, avocado oil and a liberal seasoning of sea salt and pepper to taste.

Let marinade for at least 30 minutes and up to two hours.

Preheat the barbecue.

Grill the chicken on medium-high heat for 12-15 minutes or until an internal temperature of 165° has been reached in the thickest part of the chicken.

Remove the chicken from the grill and let rest 10 minutes before serving.

Thoroughly rinse the rice under running water and transfer to a thick bottomed pot or rice cooker.

Add the apple cider vinegar, coconut milk and 1 cup coconut water and bring to a boil. Once boiling, reduce the temperature to medium-low, cover with a lid and simmer for 15-20 minutes.

Remove the rice from heat and let stand an additional five minutes. Fluff with a fork and set aside.

Seed and dice the mango, avocado, bell pepper, jalapeno and red onion. Mince garlic and chop the cilantro.

Place all of ingredients to a bowl and add the lime juice, olive oil and 1 tablespoon of coconut water. Season liberally with salt and pepper and stir well.

Let rest in the fridge for 30 minutes before serving.

Plate the chicken and the rice side-by-side. Pour the avocado mango salsa over top.

Serve and enjoy!