Grilled Chicken with Strawberry Jalapeño Salsa

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One of the best things about summer is the abundance of fresh fruit and vegetables. And at this time of year, we all have our pick. What makes all that produce even more special though, is that much of it, at this time of year, can be grown locally.

Sometimes the sheer amount of choices we have inspires us to buy more than we can eat, and we end up wasting perfectly delicious goods because our eyes were bigger than our stomachs. No more!

This week's recipe is perfect combination of sweet, spicy and tangy that just screams summer. Even better, it's a snap to prepare and cook and dishes up a hearty dose of vitamins from the fresh fruits and vegetables, and a protein kick from the grilled chicken. This definitely needs to go on your go-to recipes for summer.

Grilled Chicken with Strawberry & Jalapeño Salsa

Gather:
2 limes, zested and juiced
2 tbsp olive oil
1/2 cup fresh cilantro leaves, finely chopped
4 thinly sliced boneless skinless chicken breasts, or you can just pound regular breasts thin.
Sea Salt
 Black Pepper


For the Strawberry-Jalapeño Salsa:
2 cups diced strawberries
1 jalapeño, seeded and finely chopped1½ tbsps finely chopped cilantro (or more to taste)
½ lime, juiced
Sea Salt

Method:

1. In a baking dish, mix the lime zest, lime juice, olive oil, and cilantro with a pinch of salt. Set aside.
2. Set each chicken breast between 2 pieces of plastic wrap. Use a rolling pin or tenderizer (or a wine bottle works too), to pound the chicken until about half and inch thick.
3. Place the chicken breasts into the baking dish, and coat with the marinade you prepared earlier. Put into refrigerator to sit at least 25 minutes.
4. While chicken is marinating, place all salsa ingredients into a medium size bowl. Toss the ingredients with a fork, gently, being careful with the fruit, and season with salt to taste. Cover and stick in refrigerator.
5. Heat a grill or grilling pan to medium high and lightly oil. Remove chicken from fridge and sprinkle with salt and pepper.
6. When the grill/grill pan is hot, add the chicken and cook for about 3½ minutes per side until grill marks appear and chicken is just cooked through, making sure there is no pink. 
7. Remove chicken and top with salsa.