Chipotle Lime Grilled Chicken with Strawberry Salsa
PREP TIME: 0min COOK TIME: 20min
|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.
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1 pkg. (about 1 1/4 lbs.)PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)
2 tbsp.extra virgin olive oil
3/4 tsp.dried oregano
1/4 tsp.ground 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 to 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.
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