Combine olive oil, lime juice, salt, pepper, red pepper flakes, brown sugar, cumin, garlic and fresh cilantro in a small bowl and stir to combine. Pour over chicken breasts and let marinade for at least 20 minutes in the fridge.
Heat grill or grill pan on stove top and add chicken when hot. Cook 7 minutes per side or until chicken has reached 165 degrees internally. If the chicken is getting too charred you can move it to a cooler part of the grill until cooked through.
When finished cooking, slice and serve with Strawberry Pineapple Salsa, Enjoy!
Leftovers: Store leftovers in the fridge for up to 4 days in an airtight container.
Freezer Option: Store raw chicken and marinade in a freezer bag for up to 3 months in the freezer. When ready to cook defrost completely and cook according to recipe instructions.
Meal Prep Suggestion: Serve cooked chicken with Strawberry Pineapple Salsa, cooked brown rice/quinoa, cooked black beans (I just make mine out of a can) and raw or cooked peppers.
Alternate Preparation: You could make this chicken in the crockpot instead of the grill. This works great when you want to use the meat for tacos or strait out of the freezer. Cook in the crockpot (with the marinade) on high for 4 hours and low for 6 hours or until cooked through and falling apart. Shred and serve with tacos, nachos or burrito bowls.