I make a living inspiring others to live healthier lives. If I’m being honest, few things can get people running for the hills faster than being told to eat bone-dry chicken breast. And I don’t blame them. For all of its versatility, budget-friendliness and high-protein prowess, the chicken breast is merciless in the kitchen. 

So with grilling season upon us and likely many chicken breasts in your future, I am sharing a recipe today that celebrates some of the best ingredients summer has to offer while showing you how to properly prepare our protein du jour. The chicken is flavourful and juicy and topped with a fresh and bright salsa that you can put together in minutes, this recipe is destined to be on your summer meal rotation.

Balsamic Grilled Chicken with Strawberry Avocado Salsa

2016-06-01 21:49:28

Serves 4

Simple and healthy summer recipe

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Prep Time

2 hr 30 min

Cook Time

15 min

Total Time

3 hr

Prep Time

2 hr 30 min

Cook Time

15 min

Total Time

3 hr

Ingredients

1. 4 boneless skinless chicken breasts (approximately 1.5 pounds)
2. 4 tablespoons olive oil
3. 4 tablespoons balsamic vinegar
4. 1 teaspoon Dijon mustard
5. 2 tablespoons honey
6. Salt and pepper

For the salsa

1. 1.5 cups diced strawberries
2. 1 cup diced cherry tomatoes
3. 1 avocado, diced
4. 1 scallion, sliced
5. 3 large basil leaves, chopped
6. 1 tablespoon balsamic vinegar
7. 1 tablespoon olive oil
8. 1 teaspoon honey
9. 1/4 teaspoon sea salt

Instructions

1. Pound the chicken breasts so they are even in thickness, about 1/2 inch. Place in a zip-top bag.
2. In a small bowl, whisk the olive oil, vinegar, mustard and honey.
3. Pour half (1/2) of the marinade into the bag over the chicken, reserving the other half for later.
4. Seal the zip-top bag removing excess air and massage the marinade into the chicken. Place on a dish and refrigerate 2 hours or more.
5. In a bowl, combine all of the salsa ingredients, toss and reserve at room temperature.
6. Preheat a clean grill to high and oil the grates. Meanwhile, remove the chicken from the fridge and season with salt and pepper on both sides, throwing away the bag with leftover marinade that was in contact with the raw meat.
7. Place the chicken breasts on the grill and cook 4 minutes. Flip and cook another 4 minutes. Move to indirect heat, brush the chicken breasts with reserved balsamic marinade and cook another 3 minutes per side or until an instant-read thermometer reads 74 degrees C/165 degrees F.
8. Remove the chicken from the grill and serve with the strawberry avocado salsa.

By Vanessa Perrone

Motive Nutrition http://motivenutrition.com/