April 30, 2012

Indian Coconut And Pistachio Laddoos {SRC}

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It's another Secret Recipe Club Monday and I can't wait to share with you what I made today.

This New Years I made a few resolutions, one being that I wanted to cook Indian food and today I am keeping to that resolution. Cakes and More was my fabulous blog to share with you all and when I popped on over to her page I was instantly touring her traditional and wildly decadent Indian cuisine.

Everything looked fabulous.
I am still very new to cooking Indian cuisine hence the New Years resolution, however, reading through her page there were a few recipes that really caught my eye and defiantly looked beginner friendly so I was very excited for this new challenge.

Suma is from Bangalore, India and she is a hardcore foodie with an incorrigible sweet tooth. She loves to search out and find unique Bangalore ingredients and recipes, which I had the pleasure to reps the benefits because I wouldn't even know where to start. 
This recipe took me awhile to truly grasp, more so because I wanted to make sure I didn't screw it up, but I have cooked with these ingredients many many times so I was interested to see how this was going to turn out.

Then again, coconut and pistachios... what could go wrong?
This balls {laddoos} are basically condensed milk and dessicated coconut cooked together, cooled and then rolled in whatever topping you'd like, in this situation pistachios. You could use crushed cardamom, saffron or other nuts for flavor. I used chopped pistachios and a little more coconut flakes. 

This was a perfect stepping stone into Indian cuisine because the ingredients are easy to find and it's a quick and simple dessert. These laddoos are a nice traditional sweet dish for entertaining or gifting as a home-made sweet dish with a personal touch. These little balls are tasty without being too sweet. 

It's very easy to pop one after another of these laddoos but be sure to share the love.
Indian Coconut And Pistachio Ladoos (Laddu)
Yield : About 12 laddoos

1/2 cup Sweetened condensed milk
2 1/4 cup dessicated coconut
2-3 tbsp chopped pistachios, plus more for rolling
2 tbsp powdered sugar
butter for rolling

Take the condensed milk and the dessicated coconut in a heavy bottomed pan. Cook on low heat for a about 3-5 minutes or till the mixture comes together, away from the sides of the pan. Mix in the pistachios and the powder sugar. 

Cool slightly then roll into laddoos. Roll them in chopped pistachios and there you are! Seriously quick and simple right?

*Note: You can add a few tsp of powdered sugar to the coconut mixture according to taste, if required

Secret Recipe Club
Please visit Suma at Cakes and More! and let her know I sent you.


April 25, 2012

Slimmed Down Turkey & Spinach Meatloaf

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Last week I share with you all my ultimate "nothing's in the house" dinner dish and I got such a great response that I wanted to share another house hold favorite that might have a few extra ingredients but I assure you that most of what you need is likely in your pantry. Dishes with great ingredients, fresh and blended together can make a fabulous dinner for you and your family.
I am not the biggest fan of meatloaf either because when I used to eat it when I was younger it was dryer than I remember or I just never had a palate for the taste and would drench my plate in ketchup pretending it was a juicy burger. 
Either way, I never thought to make meatloaf until a few years ago when the boy and I were in need of a simple throw together meal and he started in with his add this and that meatloaf. I smiled and politely let him go on cooking without mentioning that meatloaf was never really something I enjoyed... and I am glad that I did.

Meatloaf is delicious and packed with so many flavors, clearly I had been missing out. Over time we have toyed with and tried different varieties and flavors and recently I searched out a truly  healthier version that brought the tradition of the dish but without all the heavy ingredients. Wouldn't you guess that one of my favorite cooking networks would carry the most amazing recipe.
After making this meatloaf and devouring the beautiful green slices, we still had plenty for leftovers for lunches. Let me tell you, I had the office kitchen buzzing over this meatloaf. One co-worker said immediately that she was making it for dinner that night and texted me {that night} that her family LOVED it. No loft overs in her house, but then again she has a house of five and were just an itty bitty home of two.
This dinner was delicious and so easy to put together. The turkey meat over beef leans out a lot of calories and high rich fats but if you decide to go with beef make sure you choose bison as it can be just as lean and low in fat at turkey. The salsa over the meatloaf is also a game changer. Without the salsa the meatloaf is good, but with the salsa it's excellent.

Make a healthy meal for your family tonight and let me know what they think.
Slimmed Down Turkey & Spinach Meatloaf
Yield: 6 servings

2 tbsp olive oil
1 large onion, sliced
2 cloves garlic, smashed
2 jalapeños, chopped
2 (10-ounce) packages frozen spinach, thawed and excess water squeezed out
3/4 cup quick-cooking oats
1/4 cup whole wheat bread crumbs
1 cup, 1% milk
1 large egg
1 egg white
2 tsp worcestershire sauce
1 tbsp finely grated lemon zest
3 tsp kosher salt
Freshly ground black pepper
1 lb ground lean turkey
4 plum tomatoes
1 tbsp extra-virgin olive oil
1 tsp kosher salt
1 tbsp chopped parsley

Preheat oven to 350 degrees F.

Heat the olive oil in a small skillet over medium-high heat, add the onions, jalapeños and garlic and cook stirring occasionally until soft and brown, about 8 minutes. Transfer to a food processor, along with the spinach, oats, crumbs, milk, egg, egg white, worcestershire, lemon zest, salt and pepper. Pulse until everything is finely chopped and evenly mixed together.

Use a rubber spatula to transfer spinach mixture a bowl. Add the turkey, and stir everything together. Transfer meatloaf mixture to a 9 by 5-inch loaf pan (1 1/2 quarts) and bake 1 hour and 15 minutes. Remove loaf from oven, let rest for 5 minutes.

Meanwhile, chop the tomatoes and toss with the olive oil, salt and parsley. Slice meatloaf and serve with the tomato salad.

Photos by A Healthy Jalapeño 
Recipe adopted by Food Network


April 23, 2012

Chocolate Almond-Java Smoothie

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Monday mornings, what a drag... or as my mother would say, "it's the pit's".

Sunday's are absolutely my favorite day of the week but they are always bitter sweet because Monday always brings back the work week and responsibilities.... DRAG! 
 It's been a while since I've shared one of my fabulous breakfast or snack time smoothies so I figure with all the rain we had yesterday and the dreaded work week ahead, I thought this was a perfect morning for a coffee and rich chocolate smoothie combination.

The bf loooooves his Dark Chocolate Almond Milk so I decided to steal a bit for breakfast.
 Recently I have been having a cup of coffee every morning. Paul makes up a fresh cup and we both head off to work with our mugs. I wasn't a huge coffee drinking but lately the smell of a fresh cup of coffee wakes me up and starts my day off right. So I started thinking, why not put coffee in my smoothie?

Everyone knows that chocolate and coffee are the perfect combination and who wouldn't want chocolate for breakfast... I DO.
I get my morning coffee all blended up with fresh fruit, heart healthy, non-dairy milk and protein-packed almonds for a filling and delicious breakfast. Monday's aren't going to cramp my tastebuds.

Chocolate and coffee... it's perfect.
Chocolate Almond-Java Smoothies
Servings: 2

4 frozen coffee cubes (or 1 cup coffee)
1 banana
1 cup Dark Chocolate Almond Milk
1/2 cup almonds
2 tsp vanilla
1 tsp cinnamon, optional

Pour ingredients into a blender and puree. 
*Stay tuned later this week for all tips and tricks for your freezer {just like my coffee in a cube}. Simple ideas that make your life easier, it works wonders for me.


April 19, 2012

Skinny Tuna and Spinach Noodle Casserole

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I haven't been stuck in a position like last night in a long time. 

Wednesday night, we had plans with another couple to grab a bite out at a spot that holds a 'trivia night'. I got home from work, played with the puppies and then waited for Paul to get home so we could head out. While I was waiting around I got to playing around on the computer, reading blogs, pinning the world on pinterest, and all things of a food-blogging nature. 

Yes, I do get stuck more often than not sucked into my computer and all things bloggy but last night I was caught off guard and stuck. Our friends called and said they couldn't make it so we were going to be laying low for the night. Paul left for a quick pick-up game and I continued, almost numbingly, to plus away at pictures, pins and post. 

I mean, it's what us bloggers do.
Before I knew it it was 7pm, then 7:30pm, then when 8pm reared I started to realize how hungry I was being that we didn't eat. 

Well... panic!!!!

No leftovers were in the house, nothing was defrosted, all cans of soup were cleaned out from when it got chilly a few weeks back and I was stuck without my car struggling to fine something healthy and still somewhat satisfying for dinner.

Plus, I also know Mr. Basketball was going to be coming back home very hungry so I needed to find something that also wasn't just a simple light salad which would have been fine for me.

I don't know what it was that reminded me that tuna is always a life saver in any situation. It's always stocked in the house, easy to pair with other ingredients and is still a healthier choice than slightly defrosted hot dogs. Gross.

I used to love my mother's Tuna Casserole but I knew what went in there and couldn't begin to think of how many calories it was per serving. I know my FitnessPal calorie tracker on my phone wasn't going to like me entering in such fatty high numbers so I went with my leaned out back-up version for this casserole. Not only is this 307 calories per serving but it's light, just enough cheese and honestly filling without the stuffed-your-pants and loosen-your-belt kinda feeling. The tunafish added the right amount of meat to the meal which paired very nicely with the spinach and cheddar cheese, and you know me... I couldn't go without adding a little spice to this dish for extra zing.

This casserole is perfect for your main course or even a pot-luck dinner and the spinach adds just the right touch of springtime green.
Skinny Tuna and Spinach Noodle Casserole
Yield: 8 servings

12 oz. egg noodles, cooked*
1-2 small can(s) of tuna, drained and flaked with a fork
1 can reduced fat cream of mushroom soup
1/2 cup unsweetened almond milk
2 cup frozen spinach, defrosted
1 jalapeño, diced
1/2 cup (or more) grated sharp cheddar cheese
1/2 cup whole wheat bread crumbs cooked
1/2 cup fresh grated parmesan cheese
1 tbsp coconut oil, melted

Preheat oven to 350 degrees. In a large bowl, stir together first seven ingredients until well combined. Spread into a small squared greased casserole dish. Combine bread crumbs, parmesan and coconut oil and sprinkling over the top of casserole. 

Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

*Note: Don’t overcook the pasta! Read the package for times and use a timer, I cooked for 8 minutes. 

Recipe and photos by A Healthy Jalapeño 

calories 307
fat 6g
 cholesterol 30mg
  sodium 574m
 carbohydrate 41g 
fiber 4g
 protein 19g


April 18, 2012

Skinny Baked Onion Rings {with a Basil Cream Sauce}

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Bad treats gone good.

There is something about greasy fried food that every so often I crave even though I know how insanely bad it can be for you and your body. Sometime though, you have to indulge... just make it yourself at home with all fresh and healthy ingredients.

I have been making these onion rings for a while now, with a couple of different variations in ingredients and each and every time they come out crispy and delicious.
You would never know these onion rings were healthy for you either other than the different crunch when you bite into them. When you roll onions in all natural whole wheat ingredients and then bake instead of fry them, you seriously take more than double the amount of fat and calories out of the rings.

Healthier, crunchier and all the flavor you need to indulge with this modified version of our favorite greasy snack. Add in this refreshing dipping sauce and we are totally in business.
Skinny Baked Onion Rings
6 servings, 6-7 onion rings each
Time: 1 hour

2 medium yellow onions
3/4 cup whole wheat flour
2 tsp baking powder
1 large egg

2 large egg whites
1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)
1 tbsp italian seasoning blend
Olive oil or canola oil cooking spray 

Basil Cream Sauce Recipe, below

Position racks in upper and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray. 

Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water.

Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray. 

Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.
Breadcrumb tips: Look for fine dry whole-wheat breadcrumbs in the natural-foods section of large supermarkets or natural-foods stores. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

calories 175
fat 3g
potassium 136 mg
  sodium 557m
 carbohydrate 29g 
fiber 2g
 protein 7g

Photos by A Healthy Jalapeño 
Recipe adopted by Eating Well
For the Basil Cream Sauce:
1/2 cup sour cream
1/4 cup fresh basil leaves
1 tablespoon cold water
salt/pepper, to taste

Preparing the Basil Cream Sauce: While those are cooking, make your super easy sauce. Just throw all the ingredients into a food processor and blend until the basil has broken down and turned the sauce into a light green color. Serve with the onion rings.


April 17, 2012

Tilapia in a White Wine Mushroom-Scallion Sauce

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This weekend was so fabulous. It was one of my close girlfriends bridal shower up in Boston and the weekend couldn’t have gone more perfectly. We arrived close to 11:30 on Saturday morning just in time for me to help set up all the appetizers and decorations for the party and Paul jumped in the car with all the boys for a full afternoon of old-man basketball. Once our blushing bride walked in it was all champagne waterfalls, backyard corn hole and all the delicious food you could eat. Not to mention we only had the most perfect weather at 75-80 degrees all weekend, it was beautiful.

The bride and groom got some wonderful gifts, a lot of which were homemade and crafted because that just the kind of couple they are. It was a very special day. Once the shower came to an end and the boys were on their way back to the house, everyone got changed and headed out back for a night of drinks around the bonfire. Games and beers, late night convo’s and strata… it was an epic night to say the least.
Paul and I sadly had to drive back home on Sunday and it was bitter sweet. We had such a great time, but our bodies are not 22 anymore and we were tired and beat up. Too much beer and cupcakes for these two so after a little afternoon nap and some house chores, we were permanently stuck on the couch watching Moneyball {great movie btw} before crashing for the night.
Needless to say, there wasn’t a lot of cooking going on this weekend. There was also not a calorie counter there this weekend otherwise I would have punch it in the face. Clearly we needed to start the week off a little healthier and get back on our non-binging track so I cooked up a really delicious and healthy dinner last night. I don’t know why but I have been craving a mushroom sauce so take that and throw it on a lean cut of fish and you have yourself an awesome dinner.

The mushrooms add a little more ‘meat’ to the fish and the sauce and capers add depth to the overall bite making this dinner very palette friendly. Once again there were no leftovers but happily this time it was a lean fish dinner and not the rest of the frosted cupcakes. Hope you had a wonderful weekend.

Tilapia in a White Wine Mushroom-Scallion Sauce
2 Servings

2 (6 oz) Tilapia fillets
Salt and pepper
1 tbsp olive oil

Mushroom Scallion Sauce:
1 tbsp butter
2 cups sliced baby portobello mushrooms
1/2 cup sliced scallions
1/2 tsp cayenne pepper
1 tsp minced garlic
1/4 tsp ground thyme

1/4 cup white wine
1/2 cup sour cream
Salt and black pepper

Meanwhile, set a saucepan over medium-high heat and add the butter. Once melted, add the mushrooms, onions, garlic, cayenne and thyme to the pan and cook, stirring often. Stir in wine and sour cream, stirring frequently with a wooden spoon and cook until sauce thickens slightly. Keep warm until ready to serve.

Season both sides of tilapia fillets with salt and black pepper. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes.Top tilapia with mushroom mixture just before serving.

Season the sauce with the salt and pepper and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer, and cook, , until sauce is thick and smooth and any floury taste is gone, about 5 minutes.
Recipe and photos by A Healthy Jalapeño 


April 13, 2012

Lightened-Up Mac and Cheese with Cauliflower {Guest Post}

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Grab your sunglasses and sun hat, weekend is almost here!!!
 Not only is it almost the weekend but the beau and I are headed up to Boston for the weekend for one of my best girlfriends bridal shower. The boys are going to play hoop until us ladies are done with showering my girl with lots and lots of goodies then the whole crew is off to a bonfire pit and cocktails for the night... so exciting.

So while I am packing away and getting ready I decided to share with you a HUGE treat. I have been friends and following Kelly over at Eat Yourself Skinny for close to a year now. We're about the same age, started our blogs around the same time, both are very focused on healthy cooking and have fabulous bf's that eat up all our masterpieces... she's like my twinsie, but blonde.

Kelly has such a knack for giving her readers a little insight to her blissful life while also sharing with us her healthy meals and tips in the kitchen. It also helps that she lives close and is surrounded by vineyards... can you say jealous???

Take it away Kelly!
Hello lovely readers of A Healthy Jalapeno!  I’m Kelly from Eat Yourself Skinny and I absolutely ADORE Miss Laura’s blog and all of her delicious recipes, so you can bet I was super excited when she invited me to guest post!  Did you know we have a lot in common??
We both LOVE the summertime (then again who doesn’t??), we have an unhealthy obsession with cooking, blueberry yogurt and our dogs, oh and most importantly, we’re both HUGE football fans!

That should make us perfect BBF’s, no?

Ok so I absolutely LOVE to cook and I’m kind of a health nut so I suppose it’s kind of obvious how my little bloggy got started.  This particular recipe is one of my favorites and gives me my carb-fix (um I’m a confessed carbaholic, just so ya know) without all the crazy calories you typically get with these types of dishes.  The combination of cheddar, parmesan and cream cheese tastes incredible and I decided to throw in some fresh cauliflower to lighten up this dish even more.  Oh and instead of making this into one big casserole, I put them into individual ramekins while placing the rest into a smaller casserole dish to heat up the next day.  This way nothing goes to waste and you can enjoy this cheesy deliciousness all week!

You’re welcome. 
Lightened-Up Mac and Cheese with Cauliflower

1 (14.5 oz) box Ronzoni Smart Taste elbow macaroni
1/2 head cauliflower, trimmed and cut into florets
1/2 cup Italian bread crumbs
4 Tbsp reduced-fat grated Parmesan cheese
8 oz. grated sharp cheddar
4 oz. fat-free cream cheese
1/2 cup fat-free half-and-half
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp flat-leaf parsley, chopped
Heat oven to 350 degrees F.  Bring a large pot of water to a boil and add macaroni and cauliflower.  Reserve a 1/2 cup of the water then drain macaroni and cauliflower.  In a separate bowl, combine Italian breadcrumbs, 1 tablespoon of the Parmesan cheese and the chopped parsley together and set aside.

Place cheddar, cream cheese, 3 tablespoons of Parmesan cheese, half-and-half, salt and pepper in the already heated pot you just used and mix in the macaroni and cauliflower.  Stir until well-combined and cheese is completely melted.  Add reserved water.

Place in 8 greased ramekins (or a 9x13 baking dish) and top with bread crumb mixture.  Bake for about 18 to 20 minutes, or until bubbling and the crumbs are browned.  Enjoy!
Thanks so much Laura for inviting me to share on your fabulous blog today!  For more skinny recipes or if you just want to make a new friend, come stop by my blog and say hello!


Kelly, I can't thank you enough for sharing this recipe with us. Comfort food at it's best, and it looks amazing. Please stop by Kelly's blog and see what other amazing dishes she has cooking up and let her know I sent you.

Follow her on: 

Happy weekend everyone, and enjoy!

April 12, 2012

Healthy Living: Coo Coo for Coconut Oil

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Coconut oil has recently become one of the key ingredients in my kitchen and for more than a few reasons. I incorporate it into my daily diet and try to share the knowledge about this product as often as I can.

Coconut oil has an INSANE amount of health benefits proving that even one tablespoon of this stuff a day can start to improve your bodies health overall. The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, bone strength and, most surprisingly... weight loss. 

With a laundry list like that I don't know why you would even question heading to the store to pick it up immediately. I have at least 4 bottles of it in the house right now but in case you might be a little skeptical, I will share what I personally gain from this rich natural fruit and see if I can continue to persuade you.

As I mentioned, and also shared recently HERE, I am new to coconut oil. The more and more healthy conscious I have become, the more frequently I have continued to study up and read articles about all products across the board. I mention a lot of my "theories and rules" HERE and having wrote them close to a year ago, I still find every word of it to be true. Coconut oil is no exception, yet just another finding to add to the list of healthy, nutritious and beneficial items I use on a daily basis.

I only mention Kelapo to my readers because not only is their product one of the highest qualities around but right in their mission statement they say they are "one of the first Fair Trade coconut oil food products on the market, our products are 100% organic, vegetarian and free of trans fats. Plus, we incorporate eco-friendly practices to protect and preserve the planet’s natural resources".

Now that is a company I can stand behind proudly and feel confident I am getting the absolute best product for my body and my dollar.

Coconut oil can be pricy and sometimes hard to find but I was going to Trader Joe's for a number of hard to find items, which is completely out of the way for me. Love the store but sometime convenience plays a very important role in what makes it home to my kitchen. Kelapo is a fabulous product, well above the brands I have found on my own and as mentioned before, they are priced beyond reasonably. Biggest benefit, they ship right to your home.

I did a number on my oatmeal bars with Kelapo and the results were fantastic... no butter needed. Coconut oil is so easy to cook with, works at high temperatures similar to olive oil and butter and has a wonderfully delicious flavor. 

Even better, Kelapo is offering all A Healthy Jalapeño readers 20% OFF of their order through May 31 if they use code “AHJ20”. For more coconut oil recipe visit their blog at www.wearecoconuts.com.

More surprises on their way... Tomorrow I have a fabulous guest blogger and wonderful friend that will knock your socks off with what she's prepared to share with you all. Come back tomorrow to see who the mystery Skinny Chef is and have a great night! 

April 10, 2012

Grilled Chicken with Avocado-Strawberry Salsa

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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

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 taste
Preheat 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