Lemon Ginger Chicken with Pineapple Mango Salsa

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon honey (optional for a touch of sweetness)
• Salt and black pepper to taste

Instructions:

1. Marinate the chicken:
   In a bowl or zip-top bag, combine olive oil, lemon juice, lemon zest, ginger, garlic, honey (if using), salt, and pepper. Add chicken and coat well.
   Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. Cook the chicken:
   • Grill: Preheat the grill to medium-high. Grill chicken 5–6 minutes per side or until internal temperature reaches 165°F (74°C).
   • Air Fryer (optional): Preheat to 380°F (193°C) and air-fry for 18–20 minutes, flipping halfway.
3. Rest: Let chicken rest for 5 minutes before slicing.
4. Pineapple Mango Salsa
   Ingredients:
   1 cup fresh pineapple, diced
   1 cup fresh mango, diced
   ½ red bell pepper, finely diced
   ¼ red onion, finely chopped
   1 small jalapeño, seeded and minced (optional for heat)
   Juice of 1 lime
   2 tablespoons fresh cilantro, chopped
   Salt to taste
   Instructions:
   In a bowl, combine all salsa ingredients.
   Mix well and let sit for 10–15 minutes to meld flavors. Chill if desired.
   
   🥗 To Serve:
   Slice the lemon ginger chicken.
   Top with a generous spoonful of pineapple mango salsa.
   Serve over coconut rice, quinoa, or a fresh salad for a full meal.