Grilled Chicken Breast with Strawberry Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:4 (6 ounce) skinless, boneless chicken breast halvessalt and pepper to taste1 serrano chile, seeded and minced1 clove garlic, minced1 teaspoon chili powder2 tablespoons raspberry vinegar1/4 cup olive oilSalsa:2 cups sliced fresh strawberries2 tablespoons chopped fresh mint2 tablespoons white sugar1 serrano chile, seeded and minced1/3 cup minced red onion2 tablespoons raspberry vinegarsalt and pepper to taste1/4 cup sour cream
Directions
1.Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
2.While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
3.Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4.Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa.
***makes 4 servings, 1 breast per person***
Number of Servings: 4
Recipe submitted by SparkPeople user EBEE225.
1.Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
2.While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
3.Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4.Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa.
***makes 4 servings, 1 breast per person***
Number of Servings: 4
Recipe submitted by SparkPeople user EBEE225.
Nutritional Info Amount Per Serving
- Calories: 447.4
- Total Fat: 16.9 g
- Cholesterol: 136.9 mg
- Sodium: 161.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.3 g
- Protein: 55.2 g
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