Chili Rubbed Chicken with Strawberry Pineapple Salsa

DF, GF

Strawberry season is just around the corner in Massachusetts, but has begun in the rest of the country.  You can find great strawberries in the grocery stores, so why not take full advantage?  Strawberry rhubarb pie is an obvious choice, but why not pair it with chicken to spice up the otherwise ordinary salsa.

Food 153

Chili Rubbed Chicken with Strawberry Pineapple Salsa

For the chicken:
juice of 2 limes
juice of 1 lemon
2 tbs orange juice
1/4 c honey
1 tsp coriander
2 tsp oregano
2 tsp chili powder
2 garlic cloves, minced
salt
4 boneless, skinless chicken breasts

For the salsa:
1/2 c pineapple, chopped
5 large strawberries, chopped
1 jalapeno, seeded, minced
1 1/2 tsp cilantro, chopped
1/2 tsp mint, chopped
2 garlic cloves, minced
1/4 c red onion, chopped
2 tbs orange juice

For the chicken combine the lime juice, lemon juice, orange juice, honey, coriander, oregano, chili powder, garlic, and salt in a bowl. Place chicken breasts in a resealable plastic bag and pour marinade over the top.  Seal bag and place in frig to marinate overnight.  Preheat pan to medium high with olive oil and cook chicken breasts 5 -7 minutes a side.

Combine pineapple, strawberries, jalapeno, cilantro, mint, garlic, red onion, and orange juice in a bowl.  Top chicken with strawberry salsa.

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