Balsamic Grilled Chicken Caprese Salad
|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.
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4 tbspOlive Oil, divided
2 Limes, zested and juiced
1 (7 oz.) can Chipotle Pepper in Adobo Sauce, chopped
2 tbspGOYA® Adobo Sauce from can
1/2 tspSalt, divided
2 cupStrawberries, diced
1/3 cupRed Onion, finely diced
2 tbspCilantro, 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