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. Source: EatingWell Magazine, April 2019

Hilary Meyer
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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

307 calories; 17.7 g total fat; 2.7 g saturated fat; 83 mg cholesterol; 458 mg sodium. 774 mg potassium; 10.5 g carbohydrates; 4.8 g fiber; 4 g sugar; 27.4 g protein; 1289 IU vitamin a iu; 15 mg vitamin c; 58 mcg folate; 25 mg calcium; 1 mg iron; 54 mg magnesium;

Reviews (1)

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Rating: 5 stars
04/17/2019
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