This delicious summer recipe offers the best of both worlds — a little spice with just the right sweetness. With pan-seared chicken breasts, a chipotle-strawberry sauce, and fresh jalapeño-strawberry salsa to top it off, this recipe will no doubt become a family favourite.
Choose your side — rice, roasted baby potatoes, sweet potatoes, or even your favourite pasta, and this nutritious recipe will have you sitting down to the dinner table with your family in under an hour.
Servings: 4–6
Prep/Cooking Time: 45 mins
Ingredients
- 2 Tbsp. extra virgin olive oil
- 4 medium-sized chicken breasts (boneless, skinless)
- 1 tsp. freshly ground black pepper
- 3 medium-sized garlic cloves (finely chopped)
- 2 1/2 tsp. Himalayan salt (or regular salt to taste)
- 2 Tbsp. fresh cilantro (chopped)
- 16 oz. fresh, ripe strawberries (halved and sliced)
- 3 jalapeños (seeded and chopped)
- 2 shallots (chopped)
- 1/2 cup plus 1 Tbsp. Modena balsamic vinegar
- 1 chipotle chili in Adobo (chopped — put aside 1 tsp. Adobo sauce)
- 2 Tbsp. barbeque sauce (smokey or sweet, depending on your taste)
- 2 Tbsp. wildflower or clover honey
Preparation
- Heat 1 Tbsp. olive oil in large skillet over medium heat
- Season both sides of chicken breasts with black pepper and 2 tsp. salt
- Sear chicken until golden brown (160° temp — approx. 7–8 min per side) then remove and place on a plate
- Toss fresh cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 Tbsp. shallots, 1 Tbsp. balsamic vinegar, and 1/2 tsp. salt in a small bowl
- Heat remaining 1 Tbsp. olive oil in the same skillet with garlic, remaining jalapeños, shallots, and pinch of salt (stirring occasionally, approx. 2 min).
- Add remaining 1/2 cup balsamic vinegar, stir and deglaze
- Add chipotle chili, adobo sauce, barbeque sauce, honey, and remaining strawberries
- Cook, stirring occasionally, until sauce thickens and strawberries soften (7–8 min)
- Return chicken to skillet and heat while spooning strawberry salsa overtop
- Top chicken with cilantro and serve
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