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  Whisk all of the marinade ingredients in a bowl.
  ¾ c orange juice, 1/3 c lime juice, 2 ½ tbsp soy sauce, 1 garlic clove, ½ c olive oil, 1 tbsp honey, 1 ¼ tsp ground cumin, ½ c cilantro
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  Put half of the marinade in a plastic freezer bag and leave the remaining marinade in the bowl.
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  Prepare the chicken by washing the chicken. Pat dry with a paper towel and trim any extra fat from the chicken.
  4 4 oz. chicken breasts
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  When ready, place the chicken into the bag and marinade for several hours (up to 4 or overnight) in the refrigerator. Make sure to mix the bag to coat all of the pieces several times during the marinade period.
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  Grill the chicken on medium heat for 10-12 minutes or until internal temperature reaches 165 degrees. Use the remaining marinade to coat the chicken while grilling it. Flip and coat both sides.

To Serve:

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  Place a piece of grilled chicken over a bed of lettuce and top with mango salsa.
  mango salsa
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  Cut a few avocado slices and place next to the chicken. Enjoy!
  4 avocados