Start by cutting extra fat off each chicken breast.

Use a kitchen mallet to slightly flatten each breast.

Put chicken breasts in a ziplock bag.

In a bowl, mix the lime zest, lime juice, olive oil, garlic, honey, pepper and cilantro.

Add and mix the mixture into the ziplock bag with the chicken and place into the refrigerator.

Preheat a grill to a medium high at around 425 to 450º F and pull chicken out of the fridge to sit at room temperature.

Place the red onion in a bowl and add very hot tap water.

Cover the bowl and set aside.

In another bowl, mix together the strawberries, cilantro, lime juice, honey and avocado.

Carefully drain the red onion, dice it up, and add it to the strawberry mixture.

Grill the chicken for around 10 minutes until completely cooked through and not pink. Make sure to flip while grilling but remember that grilling time will depend on size and number of breasts.

Let cool and eat immediately or pack up 4 oz. of chicken with evenly divided strawberry salsa to come close to the given macros.