My fresh and fruity grilled chicken with strawberry salsa is a 30-minute dinner recipe that just screams summer! I start with my perfect grilled chicken breast then dress it up with a sweet, slightly spicy strawberry and jalapeño salsa. I love firing up my grill for this healthy chicken breast recipe!
Strawberry Salsa Chicken Breast
When the weather starts to warm up, I whip out all of my simplest and healthiest recipes for summertime dinners. One of my favorite combos this time of year is a simple chicken breast topped with a fresh salsa, like my avocado salsa chicken. It’s quick, light, and delicious!
This time I made a strawberry salsa to really kick this juicy grilled chicken recipe up a notch. When I say I’m obsessed with this stuff, I really mean it! I toss sweet strawberries with spicy jalapeños, crisp onions, fresh cilantro, honey, and lime for some zesty flavor. It’s so good, you’re going to want to eat it by the spoonful.
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Grilled Chicken with Strawberry Salsa
Ingredients
For the Salsa:
- 1 pound fresh strawberries (chopped)
- 2 jalapeno peppers (ribs and seeds removed, if desired, finely chopped)
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- ½ tablespoon honey (or maple syrup or granulated sugar)
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 pinch kosher salt
- 1 pinch ground black pepper
For the Chicken:
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 2-3 pounds boneless, skinless chicken breasts (sliced thin*)
Instructions
- In a bowl, mix the salsa ingredients together.1 pound fresh strawberries, 2 jalapeno peppers, ¼ cup finely chopped onion, ¼ cup chopped fresh cilantro, ½ tablespoon honey, 2 tablespoons fresh lime juice, 1 pinch kosher salt, 1 pinch ground black pepper
- Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons olive oil, 2-3 pounds boneless, skinless chicken breasts
- Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
- Serve the grilled chicken topped with strawberry salsa.
Notes
- Using thin chicken breasts will help them cook more evenly and the flavor will be more evenly distributed. Slice large or thick chicken breasts in half or pound them with a meat mallet.
- Let the chicken come to room temperature before placing on the grill. I like to take it out about 30 minutes before we’re ready to cook.
- Be sure to preheat the grill. This will help the breasts cook more evenly.
- Let the chicken rest for 10 minutes before serving. This lets the juices redistribute.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Strawberry Jalapeno Salsa
Summer is strawberry season, and I love the combo of chicken and strawberries (my strawberry balsamic chicken is another great option). So I whipped up a strawberry salsa for this chicken recipe, filled with red onion for some bite, jalapeños for some heat, and a bit of sweet honey to balance the flavors.
Use the freshest and ripest strawberries you can for the most flavorful salsa. Trust me, it makes a difference! If you’re not a fan of spice, simply skip the peppers, or add some sweet bell peppers instead. Instead of honey, you can use maple syrup, agave, or a keto-friendly honey alternative.
How to Store, Freeze, and Reheat
Store leftovers in the refrigerator for up to 3 days, or in the freezer (without the salsa) for up to 3 months. Let thaw overnight in the refrigerator before reheating the grilled chicken in the air fryer, oven, or microwave if you’re in a time crunch, and serve with chilled salsa.
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