Grilled Chicken with Avocado-Strawberry Salsa

So I kind of went a little Strawberry crazy this weekend at the market. I had full intentions on making a Strawberry Yogurt Cake for Easter but when Sunday morning came we were all out of butter....


Ahhh, What's a girl to do?


I made a quick save with my Vegan Strawberry Lemonade Oatmeal Bars, which I was also dying to make, so Easter went on beautifully. I did however have a lot of left over strawberries because I didn't end up using my expected amount. Some went into baggies for snacks at work, some went into my mouth because I was hungry for something sweet right then and the rest went into this mouth watering salsa to go with tonight's chicken.

This dish serves two purposes... one, it's light and delicious and two, it takes seconds to put together with whatever added ingredients you may have in the house and in minutes you have a healthy meal the whole family will love.


Chicken is a staple in our house because it's lean, healthy and can be cooked in a multiple of different ways. Sometimes when we make plain grilled chicken it can loose it's luster when by itself, especially when it's not jazzed up or paired with any spices or seasonings so I try to add different toppings or side to add to the flavor.

A spring salsa like this with avocados and strawberries not only brightens the plate but it jump-starts the pallet. It's fresh, juicy, creamy and light enough to complement the chicken just perfectly. 


Quick, simple, bright, delicious... do you need anything else on a Tuesday night?

Grilled Chicken with Avocado-Strawberry Salsa
Yield: 4 servings

Ingredients
1-2 jalapeño pepper, finely chopped
1 ripe avocado, pitted & diced
2 cups strawberries, finely diced (for 2 servings I used about 3/4 cup)
1/4 cup red onion, chopped
2 tbsp cilantro, chopped
1 tsp fresh lime juice
sea salt to taste

4 6-ounce chicken breasts
1 tbsp coconut oil
1 1/2 tbsp fresh lime zest
salt and cracked pepper, to tastePreheat stove-top grill pan over high heat and add coconut oil. Pat chicken dry, place on grill pan and cook 4-5 minutes on each side, turning once, until cooked through. Spritz with lime juice as the chicken is cooking for added juice and flavor.


To make the salsa, stir jalapeños, avocado, strawberries, onion, cilantro, lime juice, and sea salt together in a bowl. Cover and set aside until chicken is ready. Salsa may be made several hours ahead and chilled.
Note: If making ahead, add the salt and avocado just before serving.

Once the chicken is done, transfer to serving plates and top with avocado-strawberry salsa and serve.

Recipe and photos by A Healthy Jalapeño 

Last Post: Vegan Strawberry Lemonade Oatmeal Bars

Enjoy!