Grilled chicken with strawberry chili salsa
1
Points®
Temps total: 43 min • Préparation: 35 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
The addition of jalapeno to fruit salsa adds wonderful heat. Leave in more or less jalapeno seeds depending on your threshold.
Ingrédients
Lime
1 medium
Minced garlic
2 tsp(s)
Olive oil
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked boneless skinless chicken breast
1 pound(s), (115 g [4 oz] each breast)
Pineapple
1 cup(s), 1.25-cm (1/2-in) freshly diced
Red onion
¼ cup(s), sliced
Cilantro
2 tbsp(s)
Jalapeño pepper
2 tsp(s)
Sugar
1 tsp(s)
Strawberries
2 cup(s)
Instructions
1
Preheat grill (or grill pan) to medium-high.
2
Zest lime; set aside. Juice lime; set aside.
3
In a medium bowl, combine 15 ml (1 Tbsp) lime juice, garlic,2 ml (1/2 tsp) oil, salt and pepper. Add chicken to bowl; turn to coat both sides and set aside.
4
In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, sugar, remaining lime juice, remaining 7 ml (1 1/2 tsp)oil and reserved lime zest; set aside.
5
Off heat, lightly coat a grill rack with cooking spray. Grill chicken, flipping once, until an instant read thermometer inserted in thickest part of meat registers 75°C (165°F), 3 to 4 minutes per side. Serve chicken with salsa spooned over top.
6
Serving size: 1 chicken breast and 75 ml (2/3 cup) salsa
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