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Strawberry-Jalapeño Salsa Over Grilled Chicken
15 min prep time
15 min cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Strawberry-Jalapeño Salsa Over Grilled Chicken
This very low-carb and low-sodium strawberry jalapeño salsa over grilled chicken is a fresh and flavorful dish. Juicy strawberries add sweetness, while jalapeño gives a gentle kick. Paired with grilled chicken, it’s a simple way to enjoy a mix of sweet, spicy, and savory flavors in one easy meal.
15 min prep time
15 min cook time
6servings
1 chicken breast + 2 Tbsp salsa
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Step-By-Step Instructions:
-
Preheat a grill pan over medium-high heat. Season the chicken with salt and pepper and spray lightly with cooking spray. Grill the chicken until cooked through, 6–7 minutes per side.
-
Meanwhile, make the salsa by combining the strawberries, tomatoes, shallot, jalapeño, lime juice, garlic, olive oil and cilantro. Stir to combine.
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Divide the chicken between plates and top with the salsa.
Nutrition facts
6 Servings
-
Serving Size
1 chicken breast + 2 Tbsp salsa
- Amount per serving Calories 170
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 125mg 5%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 24g
- Potassium 390mg 8%
Ingredients
boneless, skinless chicken breasts (halved, 8 oz each)
3 whole
nonstick cooking spray
3 spray, 0.75 gram
Kosher Salt
1/4 tsp
black pepper (freshly cracked)
1/4 tsp
Fresh Strawberries (small, diced)
1 pints
roma (plum) tomatoes (seeded and small diced)
4 med
shallots (minced)
1 small
jalapeño pepper (minced)
1 small
fresh lime juice
2 tbsp
Extra Virgin Olive Oil
1 tbsp
garlic (minced)
2 clove
fresh cilantro (loosely packed, chopped)
1/4 cup
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