Recipes

GRILLED CHICKEN with PINEAPPLE-CANTALOUPE SALSA

Eating clean and staying lean doesn’t have to be boring. I’ve staked my reputation as a chef—and built the FitCrunch company—on that very fact. It’s not particularly difficult, either, as this month’s recipe shows. The grilled chicken couldn’t be easier to make, but it’s the salsa that really wakes it up: the pineapple’s brightness and acidity and the cantaloupe’s mellow sweetness combine to change this from “Oh… grilled chicken…” to “OH! Grilled chicken!”

Recipe

SERVES 4 - Cut or double recipe.

GRILLED CHICKEN with PINEAPPLE-CANTALOUPE SALSA

Ingredients

YOU’LL NEED
½ cup pineapple, small diced
½ cup cantaloupe small diced
½ cup small diced peeled English cucumber
¼ cup diced red onion
4 Brussels sprouts, leafs removed and blanched and shocked
3 tbsp chopped fresh mint
3 tbsp chopped cilantro
1 tsp grated lime zest
2 tbsp fresh lime juice
4 tsp avocado oil
1 tsp minced red jalapeño pepper
½ tsp kosher salt
½ tsp freshly ground black pepper
4 skinless, boneless chicken breasts, 6 oz. each

Steps

HOW TO MAKE IT

1) Preheat grill to medium-high heat.

2) Combine first 11 ingredients; stir in salt and black pepper, tossing well to combine.

3) Season chicken evenly with remaining salt and black pepper. brush with avocado oil and place chicken on a grill rack, grilling 5 minutes on each side or until done.

4) Serve with salsa.

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