Citrus Grilled Chicken Bowls or CHicken kale Salad

I rarely take the time to plan ahead to marinade something. I am a last minute cook. But, when I do marinade, this citrus marinade is one of my favorites. It is so versatile! It can go in salads, Mexican recipes, wraps, etc. It is a great way to use up the left over citrus. I used the chicken in a Mexican bowl the first night with lime cilantro rice, black beans and roasted peppers, onions and squash. The next night to make it look like a different dinner, I chopped up all the ingredients, heated it up, added in some chopped kale just till barely warmed and tossed it all in a lemon vinaigrette. It ended up being such a yummy and filling salad! 

Grilled Citrus Chicken Marinade

Ingredients:

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime or lemon juice
1/2 cup olive or avocado oil
3 T. liquid coconut aminos or Bragg's liquid aminos
1 T. honey
1 tsp. cumin
1 clove minced garlic
salt and pepper to taste
1 1/2 pounds chicken breasts or tenders

Combine all ingredients and place in a gallon freezer bag. Put citrus rinds in the bag as well and marinade at least 12 hours or overnight. Grill chicken and after sliced, squeeze additional lime or lemon juice over chicken and salt and pepper to taste. 

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Lemon Dressing:

Ingredients:

1/4 cup lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 cup avocado oil
fresh ground pepper

Whisk all ingredients and toss over finely chopped Kale warmed with grilled chicken, rice, black beans and veggies. Great with a cold salad as well!