Paprika Grilled Chicken


  • 4 Chicken breasts
  • 5 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp black pepper
  • 3 Tbsp avocado oil
  • 2 cloves garlic
  • 1 Tbsp tomato paste
  • 1 lime (zest and juice) 


  1. Combine all the spices, tomato paste and lime (zest and juice) together in a bowl.
  2. Place chicken in a large bag or bowl and pour the marinade in with the chicken. Make sure the chicken is well covered with the marinade mix.
  3. Let it sit in the marinade (in the fridge) for at least 4 hours.
  4. Grill on medium-high until chicken reaches an internal temperate of 165 F (or until juices run clear).
  5. Store any extras in a sealed container the fridge for lunches/dinners for the week.

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