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.

Hilary Meyer
Source: EatingWell Magazine, April 2019


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and 1/2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

  • Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

  • Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining 1/8 teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

  • Serve the chicken with the salsa and a lime wedge.

Nutrition Facts

306.7 calories; protein 27.4g 55% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 4.8g 19% DV; sugars 4.2g; fat 17.7g 27% DV; saturated fat 2.7g 14% DV; cholesterol 82.8mg 28% DV; vitamin a iu 1289.3IU 26% DV; vitamin c 14.8mg 25% DV; folate 58mcg 15% DV; calcium 24.7mg 3% DV; iron 1.1mg 6% DV; magnesium 54mg 19% DV; potassium 774.1mg 22% DV; sodium 458.1mg 18% DV.

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Rating: 5 stars
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. Read More