This is a fantastic option to pair with some fresh fruit for breakfast (or really any time). We really like it with apple wedges, small bagels, toasted cinnamon-raisin bread triangles, and cinnamon tortilla chips (see Annie’s Fruit Salsa and Cinnamon Chips on this site).
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup chopped fresh cilantro
- ¼ cup club soda (Optional)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 lime, zested and juiced
- salt and ground black pepper to taste
- 4 small chicken breasts
- 1 cup finely chopped tomatoes
- 1 cup finely chopped fresh strawberries
- ¼ cup chopped fresh cilantro
- 5 green onions, chopped
- 1 jalapeno pepper, chopped
- 1 lime, juiced
- salt and ground black pepper to taste
Instructions
- Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
- Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 129 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |