Grilled Ancho Chicken Breasts & Apricot Salsa

Grilled Ancho Chicken Breasts & Apricot Salsa

1 Review
From: EatingWell Magazine, April 2019

In this healthy grilled chicken recipe, ancho chile powder adds a rich, mild flavor to lean chicken breasts. If you can't find ancho chile powder, feel free to use mild chili powder in its place. A vibrant salsa with avocado and grilled apricots, nectarines and/or peaches completes the pretty picture. Grilling not-quite-ripe stone fruit is a mouth­watering way to bring out its natural flavor and sweetness—plus, the fruit is grilled right alongside the chicken, making for a quick recipe.

Ingredients 4 servings

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  • 4 chicken breast cutlets (about 1 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons ancho chile powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt plus ⅛ teaspoon, divided
  • 4 apricots, nectarines and/or peaches, halved and pitted
  • 1 ripe avocado, chopped
  • ¼ cup coarsely chopped fresh cilantro
  • 3 tablespoons finely chopped red onion
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1 tablespoon lime juice
  • 4 lime wedges


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and ½ teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.
  3. Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.
  4. Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining ⅛ teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.
  5. Serve the chicken with the salsa and a lime wedge.

Nutrition information

  • Serving size: 1 chicken cutlet and ¾ cup salsa
  • Per serving: 307 calories; 18 g fat(3 g sat); 5 g fiber; 10 g carbohydrates; 27 g protein; 58 mcg folate; 83 mg cholesterol; 4 g sugars; 0 g added sugars; 1,289 IU vitamin A; 15 mg vitamin C; 25 mg calcium; 1 mg iron; 458 mg sodium; 774 mg potassium
  • Nutrition Bonus: Vitamin A (26% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 3 fat, 1 vegetable

Reviews 1

April 17, 2019
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By: Dana Welborn
It really did only take 30 minutes to make and it's delicious (we used nectarines for the salsa). Eating leftovers the next day at work, I ended up sharing the recipe with two coworkers who commented on how good it looked. We'll definitely be making this a regular dish in our household.
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