Grilled Chicken with Strawberry-Peach Salsa
Grilled Chicken with Strawberry-Peach Salsa

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 22 minutes
  • Cook: 6-8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 247kcal (12%)
  • 424mg (18%) Sodium
  • 23g Carbs
  • 5g Fiber
  • 7g (11%) Fat
  • 1g (6%) Saturated Fat
  • 16g Sugars
  • 26g Protein
  • 47mg (5%) Calcium
  • 1mg (7%) Iron
247kcal (12%)424mg (18%)23g5g7g (11%)16g26g1g (6%)

You can make the salsa separately and serve with pork or with a white fish like halibut.


  • 1 large lemon
  • 3 teaspoons honey
  • 2 teaspoons minced garlic
  • 3 teaspoons extra virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 (4-ounce) skinless, boneless chicken breasts, about 1 pound
  • 2 cups diced strawberries
  • 2 ripe medium peaches, peeled and diced
  • 1/4 cup minced red onion
  • 1/2 cup diced red bell pepper
  • 2 teaspoons minced jalapeño chili



1. Preheat grill or broiler. Zest lemon to make about 1 teaspoon; set aside. Juice lemon to make 4 tablespoons.
2. In a shallow bowl combine 2 tablespoons lemon juice, 1 teaspoon honey, garlic, 1½ teaspoons oil, salt, and pepper. Add chicken, coat both sides with marinade, and let sit.
3. In a medium bowl combine strawberries, peaches, onion, bell pepper, jalapeño, lemon zest, and remaining lemon juice, honey, and oil.
3. Remove chicken from marinade (discard marinade). If using a grill, place chicken on a lightly oiled grill rack. If using a broiler, set chicken on a nonstick broiler pan and place rack 4 inches from heat. Cook 2 to 3 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat registers 170°F. Divide chicken and salsa among 4 plates and serve.


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