So, I originally planned to make chicken noodle soup today since the weather called for it this morning, but it was too beautiful outside not to grill. Not to mention, with my “watch what I eat” diet still in play for our upcoming wedding (31 Dec 16) I wanted to keep it simple and watch the salt intake.
What better way than to keep it simple and grill chicken all while keeping things sweet by adding a little pineapple salsa to the mix? Our side choice for this dish is left overs…aka saffron jasmine rice. YUM! We hope you enjoy it! Oh, and we hope you had a beautiful Sunday!
Total Time: 20 minutesServes: 4
2 cups diced pineapple
1 cup chopped cilantro
1 avocado, diced
1 jalapeño, seeded, finely chopped
1/2 cup diced red onion
2 Tbsp. lime juice
1/4 tsp. Iodized Salt
1/4 tsp. Ground Cumin
1/8 tsp. Ground Black Pepper
4 Chicken Breasts, pound to 1/2-inch thickness
2 Tbsp. Olive Oil
Himalayan Salt, to taste
Black Pepper, to taste
For the salsa: In a medium bowl, combine all ingredients. Reserve.
For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.
Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.
Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.
We hope you love it as much as we do!
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