Strawberry Basil Salsa Chicken
Experience a burst of flavor with this tender chicken breast topped with a fresh strawberry and basil salsa. Juicy strawberries and aromatic basil come together to create a vibrant topping that elevates the dish, perfectly paired with fluffy quinoa. This healthy option is perfect for a summer dinner or any occasion, showcasing seasonal ingredients in a unique way.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/4 cup sliced almonds (optional)
steps
- 1.
In a mixing bowl, combine strawberries, basil, balsamic vinegar, olive oil, honey, salt, and pepper to create a salsa.
- 2.
Season the chicken breasts with salt and pepper, then grill or pan-cook over medium-high heat for about 6-7 minutes per side until cooked through.
- 3.
While the chicken cooks, rinse the quinoa under cold water. In a saucepan, bring vegetable broth or water to a boil.
- 4.
Add quinoa, reduce heat to simmer, cover, and cook for about 15 minutes or until the liquid is absorbed.
- 5.
Remove quinoa from heat and let it sit, covered, for 5 minutes; then fluff with a fork.
- 6.
Slice the grilled chicken and plate it over the quinoa. Top generously with the strawberry basil salsa.
- 7.
Garnish with sliced almonds, if desired, and serve immediately.
Releated Recipes