Grilled Chicken with Pineapple-Cucumber Salsa
Grilled chicken breasts topped with a sweet and tangy pineapple cucumber salsa over a bed of quinoa.
Servings: 4
Ingredients
- 4 thin boneless skinless chicken breasts
- 2 teaspoons olive oil
- 1 tablespoon Lemon Pepper seasoning or any other seasoning
- salt and pepper to taste
- 1 cup pineapple diced
- 1 cup cucumber diced and peeled
- the juice of 1 lime
- 1/4 cup red onion minced
- 1/4 cup cilantro chopped
Instructions
- Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and season generously with salt and pepper, lemon pepper or seasoning of choice.
- Grill for 4-5 minutes on each side or until cooked through.
- While the chicken is cooking, combine the cucumber, pineapple, red onion and cilantro in a bowl. Stir in the lime juice and salt to taste.
- Spoon the salsa over the chicken and serve.
Video
Notes
- swap pineapple with mango if you like.
- serve with rice instead of quinoa
- you can use chicken thighs instead of chicken breasts.
Nutrition
Calories: 175kcal | Carbohydrates: 7g | Protein: 24g | Fat: 5g | Cholesterol: 72mg | Sodium: 133mg | Potassium: 522mg | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 23.2mg | Calcium: 16mg | Iron: 0.6mg