Chipotle Lime Grilled Chicken with Strawberry Salsa
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||%|
|Saturated Fat 2g||%|
|Total Carbs 100g||%|
|Dietary Fiber 6g||%|
|Vitamin A 25%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Find Your Store
1 pkg. (about 1 1/4 pounds)PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)
2 tablespoonsextra virgin olive oil
3/4 teaspoondried oregano
1/4 teaspoonground black pepper
2 mediumzucchini, cut in 1/2 inch rounds
1 smallred onion, cut in 1 inch wedges
1 pintlarge cherry tomatoes
1/4 cupthinly sliced fresh basil
10 long wooden or metal skewers
Red wine vinegar and olive oil for seasoning (optional)
Preheat grill to high. Combine olive oil, oregano, salt and pepper; coat chicken with 2 teaspoons of the oil.
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.
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.
Sprinkle chicken with basil and serve with vegetable skewers. If desired, use red wine vinegar and additional olive oil for drizzling over vegetables.
Chicken and Ratatouille SkewersAdd Your Comment