Coconut-Lime Grilled Chicken with Avocado Salsa and Quinoa Salad

In a bowl, combine the coconut milk, lime juice, garlic, ginger, salt, and pepper to create a marinade.

Place the chicken breasts in the marinade, ensuring they are well coated, and let them marinate for at least 30 minutes in the refrigerator.

While the chicken is marinating, rinse the quinoa under cold water and then cook it according to package instructions, typically using 1 cup of quinoa to 2 cups of water.

Once the quinoa is cooked, fluff it with a fork and let it cool. In a separate bowl, mix diced avocado, diced tomatoes, chopped cilantro, lime juice, salt, and pepper to create the avocado salsa.

Preheat the grill to medium-high heat and remove the chicken from the marinade, discarding the excess marinade.

Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

While the chicken is grilling, prepare the quinoa salad by adding diced cucumber, chopped bell pepper, and a drizzle of olive oil to the cooled quinoa, mixing well.

Once the chicken is done, let it rest for a few minutes before slicing. Serve the grilled chicken on a bed of quinoa salad, topped with avocado salsa, and garnish with lime wedges and fresh cilantro for an extra pop of flavor.