Best 5 Grilled Chicken And Sweet Potatoes With Strawberry Salsa Recipes

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If you're looking for a fresh and flavorful recipe, try cooking grilled chicken and sweet potatoes with strawberry salsa. This delicious meal combines sweet potatoes and grilled chicken with a fruity twist from the strawberry salsa. The grilled chicken is juicy and flavorful, the sweet potatoes are tender and slightly smoky, and the strawberry salsa adds a bright and tangy note to the dish. This easy-to-follow recipe is perfect for a quick weeknight dinner or a fun weekend barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH STRAWBERRY SALSA



Grilled Chicken with Strawberry Salsa image

You are going to love this 30 minutes chicken dinner! Grilled chicken is topped with a sweet and fresh strawberry salsa for a real taste explosion! This Mexican style dish is perfect for summer evenings and so easy to make!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 pound of strawberries (chopped)
2 jalapeño peppers (ribs and seeds removed, if desired, finely chopped)
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1/2 tablespoon honey (maple syrup, or sugar)
Juice of 1 lime
Dash of salt and pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2-3 pounds thin chicken breasts

Steps:

  • In a bowl, mix the strawberry salsa ingredients together.
  • 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.
  • 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.

Nutrition Facts : Calories 377 kcal, Carbohydrate 14 g, Protein 49 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 638 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA



Grilled Chicken Tacos with Strawberry Salsa image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 14

4 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/4 cup tequila
1 tablespoon chili powder
1 teaspoon ground cumin
2 limes
Kosher salt and freshly ground black pepper
1 quart strawberries, diced
1 medium red onion, very finely diced
1 red bell pepper, seeded and very finely diced
1 jalapeno, seeded and minced (include some seeds for spice)
1/2 bunch fresh cilantro, chopped
12 corn tortillas
Crumbled queso fresco or cotija cheese, for serving, optional

Steps:

  • Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
  • While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
  • Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
  • To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA



Grilled Chicken Breasts with Fresh Strawberry Salsa image

This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!

Provided by sliceofsouthern

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 15

4 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
1 serrano chile, seeded and minced
1 clove garlic, minced
1 teaspoon chili powder
2 tablespoons raspberry vinegar
¼ cup olive oil
2 cups sliced fresh strawberries
2 tablespoons chopped fresh mint
2 tablespoons white sugar
1 serrano chile, seeded and minced
⅓ cup minced red onion
2 tablespoons raspberry vinegar
salt and pepper to taste
¼ cup sour cream

Steps:

  • Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  • While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 17.6 g, Cholesterol 103.2 mg, Fat 21 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 4.9 g, Sodium 104.4 mg, Sugar 13.1 g

GRILLED CHICKEN WITH STRAWBERRY SALSA



Grilled Chicken with Strawberry Salsa image

Give mealtime a fruity twist when you make our Grilled Chicken with Strawberry Salsa. Our Grilled Chicken with Strawberry Salsa may seem unconventional at first, but it's sure to become a family favorite!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 5

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh basil

Steps:

  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
  • Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If using thighs, trim excess fat.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices helps infuse it with flavor and keep it moist during grilling.
  • Cook the chicken over medium heat: This helps prevent the chicken from drying out. If the heat is too high, the chicken will cook too quickly on the outside and remain raw on the inside.
  • Use a meat thermometer: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the breast or thigh. The internal temperature should read 165°F (74°C) before removing the chicken from the grill.
  • Let the chicken rest: Before slicing and serving, let the chicken rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Choose the right sweet potatoes: Look for sweet potatoes that are firm and free of blemishes. Avoid potatoes that are soft or have sprouts.
  • Prick the sweet potatoes: Before roasting, prick the sweet potatoes all over with a fork. This helps the potatoes cook evenly and prevents them from bursting.
  • Roast the sweet potatoes until tender: Roast the sweet potatoes in a preheated oven at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a fork.
  • Make the strawberry salsa: While the chicken and sweet potatoes are cooking, make the strawberry salsa. Combine chopped strawberries, red onion, cilantro, lime juice, and honey in a bowl. Season with salt and pepper to taste.

Conclusion:

Grilled chicken and sweet potatoes with strawberry salsa is a delicious and healthy meal that is perfect for a summer cookout. The chicken is juicy and flavorful, the sweet potatoes are tender and slightly caramelized, and the strawberry salsa adds a refreshing and tangy touch. This dish is sure to please everyone at your table.

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