Grilled Chicken Breast with Apple and Pear Salsa
This salsa recipe is good on its own, with grilled fish, and definitely great with chicken. Use it as a guideline only and experiment until you create your own masterpiece!
Salsa
2 apples, skin on, cored, and diced
2 pears, skin on, cored, and diced
1 tsp (5 mL) freshly squeezed lemon juice
1/3 cup (80 mL) red onion, diced
1 fresh serrano chile, cored, seeded, and minced
2 tomatoes, seeded and diced
1 tsp (5 mL) apple cider vinegar
1 Tbsp (15 mL) extra-virgin olive oil
Salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
In medium bowl, combine apples, pears, and lemon juice. Toss to coat. Add remaining salsa ingredients and stir. Season with salt and pepper to taste. Leave at room temperature for a few hours for flavour to develop.
Preheat grill to 400 F (200 C).
Season chicken on both sides with salt and pepper, and set on grill. Close lid and grill for 5 minutes, then rotate breasts 90 degrees to create grill marks. Close lid and grill for an additional 5 minutes. Flip chicken, lower heat to 325 F (160 C) and cook for 10 minutes or until internal temperature is 155 F (68 C).
Remove chicken from grill, set on plate, and loosely cover with foil. Let stand for 10 minutes. Plate chicken and add salsa.
Serves 4.
Each serving contains: 288 calories; 28 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 30 g total carbohydrates (20 g sugars, 6 g fibre); 69 mg sodium
source: "Apples and Pears", alive #371, September 2013
Grilled Chicken Breast with Apple and Pear Salsa
Directions
READ THIS NEXT
SEE MORE »
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).