Grilled Chicken with Strawberry-Jalapeño Salsa
Very low in carbohydrate, very low in sodium, and full of flavor. Ripe strawberries bring the sweetness, jalapeño a gentle kick, and the two play off grilled chicken for a mix of sweet, spicy and savory in every forkful.
- Serves
- 6
- Prep
- 15 min
- Cook
- 15 min
- Serving size
- 1 chicken breast + 2 tbsp salsa
Ingredients
- 3 boneless, skinless chicken breasts (about 225 g / 8 oz each), halved to make 6 thin cutlets
- Nonstick cooking spray
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 1 pint fresh strawberries, small-diced
- 4 medium roma (plum) tomatoes, seeded and small-diced
- 1 small shallot, minced
- 1 small jalapeño pepper, minced
- 2 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
Method
- Heat a grill pan over medium-high heat. Season the chicken with the salt and pepper and spray lightly with cooking spray. Grill until cooked through, 6 to 7 minutes per side.
- Meanwhile, make the salsa: combine the strawberries, tomatoes, shallot, jalapeño, lime juice, olive oil, garlic and cilantro and stir together.
- Divide the chicken among plates and top with the salsa.
Cook’s tip
Seed the jalapeño for a milder salsa, or leave some seeds in for more heat. Make the salsa up to an hour ahead so the flavors meld.
Variation
A handful of diced mango or pineapple folded into the salsa adds another layer of sweetness.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 170 kcal
- Protein
- 24 g
- Carbohydrate
- 7 g
- of which sugars
- 4 g
- Fat
- 6 g
- of which saturates
- 1 g
- Fiber
- 2 g
- Sodium
- 125 mg
Very low carbohydrate, low sodium. Added sugars: 0 g.