STRAWBERRY & JALAPENO CHICKEN with STRAWBERRY SLASA OVER RICE

4 Servings

---

Nutrition

525 Calories

37g Protein

Ingredients

1 cup uncooked rice of choice

1.25 lb chicken breast sliced thin

1 container (16oz) strawberries diced

3 jalapeños seeded and chopped

1 shallot chopped

2 tbsp cilantro chopped

1 chipotle pepper along with 1 tbsp adobo sauce

2 tbsp BBQ sauce

2 tbsp honey

1/2 cup & 2 tbsp balsamic vinegar

2 tbsp canola oil

Garlic powder to taste

Pepper to taste

Salt to taste

Preparation

1. Rinse and cook rice according to packaging. Set to the side

2. Rinse and cut strawberries, jalapeños, shallot and cilantro accordingly. Set to the side

3. Prepare salsa - add about 1 cup of diced strawberries, about 1/3 cup chopped jalapeños, about 2 tbsp chopped shallots, all your chopped cilantro, 2 tbsp balsamic vinegar and salt to taste. Mix well, cover and refrigerate while chicken cooks

4. Generously season both sides of chicken with garlic powder, salt and pepper. Set a large pan to medium high heat and add 1 tbsp of canola oil. Once oil is hot, add chicken to pan and cook for about 15 minutes, flipping halfway, until fully cooked. Once fully cooked, set to the side

5. Reduce heat to medium and add remaining canola oil, jalapeños, shallots and a dash of salt. Once shallots begin to become translucent (about 4 - 5 minutes), add 1/2 cup balsamic vinegar until it begins to reduce. Once reduced, add strawberries, chipotle pepper, adobo sauce, BBQ sauce and honey to pan, cooking until sauce reduces to a thick consistency (about 6 - 8 minutes), stirring on occasion

6. Once sauce is reduced, turn off heat, remove chipotle pepper and add chicken to pan, coating chicken with sauce

7. Prepare a clean dish with rice and chicken topping with strawberry salsa