Description
Tender chicken breast topped with a sweet and spicy strawberry-jalapeño sauce that brings together the perfect balance of fruit and heat.
Ingredients
- 4 boneless, skinless chicken breasts (2 lbs)
- 2 tbsp neutral oil, divided
- 1 tsp black pepper
- 3/4 tsp garlic powder
- 2 1/2 tsp kosher salt, divided
- 16 oz fresh strawberries, sliced
- 3 jalapeños, seeded and chopped
- 2 shallots, chopped
- 1/2 cup plus 1 tbsp balsamic vinegar
- 1 chipotle chile in adobo + 1 tsp adobo sauce
- 2 tbsp BBQ sauce
- 2 tbsp honey
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat 1 tbsp oil in large skillet over medium heat. Season chicken with pepper, garlic powder, and 2 tsp salt.
- Cook chicken 7-8 minutes per side until golden and 160°F internal temperature. Remove to plate.
- Mix cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tbsp shallots, 1 tbsp vinegar, and 1/2 tsp salt for salsa.
- Heat remaining oil in same skillet. Cook remaining jalapeños and shallots 2 minutes.
- Add remaining vinegar, scraping bottom of pan. Stir in chipotle, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook 7-8 minutes until thickened.
- Return chicken to skillet to warm through. Top with fresh salsa and cilantro.
Notes
Choose firm, ripe strawberries for best results. Adjust jalapeño amount based on desired heat level. Serve over rice, quinoa, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes