Balsamic Sheet Tray Chicken with Vegetables
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
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PREP TIME: 30min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Total Carbs 14g||5%|
|Dietary Fiber 3g||12%|
|Vitamin A 4%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Fresh Meat Case
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4 tbsp.Olive Oil, divided
2 Limes, zested and juiced
1 (7 oz.) can Chipotle Pepper in Adobo Sauce, chopped
2 tbsp.GOYA® Adobo Sauce from can
1/2 tsp.Salt, divided
2 cupsStrawberries, diced
1/3 cupRed Onion, finely diced
2 tbsp.Cilantro, chopped
In a resealable plastic bag, combine the chicken breasts, 3 tbsp. olive oil, 1 lime zest and juice, chipotle pepper, GOYA® Adobo sauce and 1/4 tsp. salt. Toss to coat, and refrigerate for 30 minutes up to 4 hours.
TIP: If using frozen boneless chicken breast, thaw chicken prior to marinating. The 2 tbsp of Adobe sauce is taken from the can of Chipotle peppers in Adobe Sauce.
In a bowl, combine the diced strawberries, red onion and cilantro to make salsa. In a small bowl, stir together the remaining 1 tbsp. olive oil, lime zest and juice, 1/4 tsp. salt and honey. Pour over strawberry salsa and toss to combine. Cover and chill until ready to serve.
Heat a lightly greased grill or grill pan to medium-high heat. Remove chicken breasts from the marinade and discard the marinade bag. Grill the chicken breasts for 4 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.
Place a grilled chicken breast on a plate and top with strawberry salsa. Serve with grilled asparagus and extra lime wedges on the side.
TIP: Make a double batch of strawberry salsa and serve with tortilla chips.
Chipotle Lime Grilled Chicken with Strawberry SalsaAdd Your Comment