Cilantro Lime Grilled Chicken with Strawberry Salsa

Cilantro Lime Grilled Chicken with Strawberry Salsa takes roughly 1 hour from beginning to end. This recipe serves 4 and costs $1.95 per serving. One portion of this dish contains about 25g of protein, 7g of fat, and a total of 194 calories. Several people made this recipe, and 69821 would say it hit the spot. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Closet Cooking. It is an affordable recipe for fans of Mexican food. Head to the store and pick up cilantro, garlic, jalapeno, and a few other things to make it today. With a spoonacular score of 85%, this dish is great. Similar recipes include Cilantro Lime Chicken with Strawberry Salsa, Cilantro-Lime Grilled Chicken with Mango-Avocado Salsa + Weekly Menu, and Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 tablespoons cilantro, chopped

1 clove garlic, grated

1/4 cup red or green onion, finely diced or sliced

1 jalapeno, finely diced

1 jalapeno, finely diced (optional)

1 lime, juice and zest

2 limes, juice and zest or 1/4 cup lime juice

1 tablespoon oil

salt to taste

salt and pepper to taste

1 pound boneless and skinless chicken breasts

1 pound strawberries, diced ( - 2 cups)

Equipment:

grill

Cooking instruction summary:

Mix everything and enjoy!Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.Serve topped with the strawberry salsa.

 

Step by step:


1. Mix everything and enjoy!Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.

2. Serve topped with the strawberry salsa.


Nutrition Information:

Quickview
194k Calories
24g Protein
6g Total Fat
8g Carbs
17% Health Score
Limit These
Calories
194k
10%

Fat
6g
10%

  Saturated Fat
0.92g
6%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
72mg
24%

Sodium
521mg
23%

Get Enough Of These
Protein
24g
50%

Vitamin C
60mg
73%

Vitamin B3
12mg
61%

Selenium
36µg
53%

Vitamin B6
0.93mg
47%

Phosphorus
263mg
26%

Vitamin K
19µg
18%

Vitamin B5
1mg
18%

Potassium
594mg
17%

Manganese
0.33mg
17%

Magnesium
43mg
11%

Vitamin E
1mg
9%

Vitamin B2
0.14mg
8%

Fiber
1g
8%

Folate
30µg
8%

Vitamin B1
0.1mg
7%

Zinc
0.82mg
5%

Iron
0.86mg
5%

Copper
0.08mg
4%

Vitamin A
205IU
4%

Vitamin B12
0.23µg
4%

Calcium
27mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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