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.
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.
Quick, simple, bright, delicious... do you need anything else on a Tuesday night?
Grilled Chicken with Avocado-Strawberry Salsa
Yield: 4 servings
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