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Ancho-seasoned Chicken with Grilled Apricot Salsa

Name: Ancho-seasoned Chicken with Grilled Apricot Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 teaspoons ancho chile powder; 1/2 teaspoon garlic powder; 4 lime wedges; 1/4 cup fresh cilantro, coarsely chopped; 1 jalapeño pepper, deseeded and thinly sliced; 5/8 teaspoon salt, divided; 4 apricots, halved and pitted; 1 ripe avocado, diced; 2 tablespoons extra-virgin olive oil, divided; 3 tablespoons red onion, finely chopped; 4 chicken breast cutlets, each weighing about 200g; 1 tablespoon lime juice

Tender chicken breasts seasoned with a mild, earthy ancho chili powder, grilled to perfection and paired with a bright and fresh grilled apricot salsa. This dish brings together the smoky richness of grilled meat and fruit's natural sweetness, accentuated by grilling it. With additional flavors from...

25 min

TOTAL TIME

402

CALORIES

$3.00

PER SERVING

Ancho-seasoned Chicken with Grilled Apricot Salsa

Ingredients

12 INGREDIENTS

4 SERVINGS

2 tsp ancho chile powder

1/2 tsp garlic powder

4 whole lime

1/4 cup fresh cilantro

coarsely chopped

1 whole jalapeño pepper

deseeded and thinly sliced

2 tbsp extra virgin olive oil

divided

3 tbsp red onion

finely chopped

4 whole chicken breast cutlets

each weighing about 200g

1 tbsp lime juice

Directions

8 STEPS

10 min

PREP TIME

15 min

COOK TIME

25 min

TOTAL TIME

Preheat your grill to 375°F (190°C), which is around the medium-high setting on most grills.

Brush both sides of the chicken breasts evenly with 1 tablespoon of olive oil. Sprinkle evenly with the ancho chili powder, garlic powder, and 1/2 teaspoon of salt. Set aside to marinate momentarily.

Brush the cut sides of the apricots with the remaining tablespoon of olive oil.

Grill the chicken for about 7 minutes each side, or until the inside is no longer pink and the internal temperature reaches 165°F (74°C). Remove from grill and let rest.

Grill the apricots, cut-side down, for about 4 minutes until slightly softened and with char marks. Allow them to cool.

While the apricots are cooling, combine diced avocado, chopped cilantro, chopped red onion, sliced jalapeño, lime juice, and the remaining 1/8 teaspoon of salt in a medium mixing bowl.

Dice the grilled apricots and stir them into the salsa.

Serve each chicken breast with a heap of the apricot salsa and a lime wedge on the side.

Health Info

Macros

20g

CARBS

27g

FAT

22g

PROTEIN

Allowed on these diets

LACTOSE FREE