Who doesn’t love themselves some grilled chicken? Let alone a little salsa. This is an easy weeknight meal that you can have fun with. Get creative with the salsa-preserves combination and try a smoky chipotle salsa with a blackberry preserve or combine peach salsa with apricot preserves.
Nutrition per serving: Calories: 291; Total Fat: 13 grams; Saturated Fat: 2 grams; Protein: 26 grams; Carbohydrates: 16 grams; Sugars: 14 grams; Fiber: 1 gram; Cholesterol: 83 milligrams; Sodium: 341 milligrams
Recipe and photo courtesy of Amee Livingston founder of Amee’s Savory Dish.
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Makes 4 servings
- 1 lb boneless chicken breasts, soaked in a brining solution
- 1/4 cup extra virgin olive oil
- Sea salt and pepper to taste
- 1/2 cup thick and chunky salsa (with fruit)
- 1/2 cup all-fruit preserves (peach, apricot, blackberry, etc.)
How to make it
To brine the meat: Rinse chicken breasts in cool water and pat dry with paper towels. Coat chicken with olive oil and season with salt and pepper. Set aside for about 2 hours and make the glaze.
Whisk salsa and preserves together in a small bowl.
Cook chicken on a preheated grill, on medium-high heat, until internal temperature reaches 160 degrees basting with salsa mixture about half way through cooking. Right before chicken is done, coat with a thick layer of salsa glaze and do not flip again before removing from the grill.
Serve with steamed vegetables for a superfast, healthy & flavorful meal.