Chipotle Lime Grilled Chicken with Strawberry Salsa
40 MIN
| 1 | pkg. (about 1 1/4 pounds) PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.) |
| 2 | tablespoons extra virgin olive oil |
| 3/4 | teaspoon dried oregano |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
| 2 | medium zucchini, cut in 1/2 inch rounds |
| 1 | small red onion, cut in 1 inch wedges |
| 1 | pint large cherry tomatoes |
| 1/4 | cup thinly sliced fresh basil |
| 10 | long wooden or metal skewers |
| Red wine vinegar and olive oil for seasoning (optional) |
| 1 | Preheat grill to high. Combine olive oil, oregano, salt and pepper; coat chicken with 2 teaspoons of the oil. |
| 2 | Place zucchini, eggplant, onion and cherry tomatoes in a large bowl. Drizzle with remaining olive oil mixture. Stir gently to coat. Thread vegetables onto skewers. |
| 3 | Place skewers and chicken on grill and close lid. Grill chicken 4-5 minutes per side, until internal temperature of breast is 170°F. Grill vegetables to preference, turning 2 to 4 times to cook evenly. |
| 4 | Sprinkle chicken with basil and serve with vegetable skewers. If desired, use red wine vinegar and additional olive oil for drizzling over vegetables. |
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