Grilled Chicken with Strawberry/Pineapple Salsa
Yield: 4 servings
Ingredients:1 teaspoon canola or corn oilSalsa:2 slices fresh pineapple, each 1/2-inch thick, patted dry1 cup whole strawberries (about 5 ounces), diced¼ cup finely chopped red onion3 to 4 tablespoons chopped fresh mint leaves1 to 2 teaspoon sugar or honey⅛ teaspoon crushed red pepper flakes1 medium lemon
Chicken:4-- boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded2teaspoons salt-free steak seasoning blend1/4teaspoon salt
InstructionsPreheat the grill to medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.
Serve with a serving of your favorite grilled vegetables or a side salad.
As part of our Bikini Bootcamp in April, recipes like these will be posted each week for participants to use with their workouts.
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