This one is for sweet-and-spicy lovers. This strawberry-jalapeño chicken is bound to become your
springtime go-to dinner. Seasoned chicken breast gets pan-seared until golden brown, smothered in a strawberry chipotle sauce, and topped with fresh strawberry-jalapeño salsa to create this playful, bright dish. If you’re not a huge fan of the cilantro that gets sprinkled on top, you can easily swap it for fresh basil or parsley.
Strawberry and jalapeño might seem like an odd combination of flavors, but the subtle tartness of the fresh strawberry combines with the fruity spice of the jalapeño and the smokiness of chipotle chiles for a match made in sweet heat heaven. Serve this with roasted sweet potatoes or wild rice for a satisfying, easy dinner that comes together in less than an hour.
Ingredients
- 2 tbsp.neutral oil, divided
- 4boneless, skinless chicken breasts (about 2 lb. total)
- 1 tsp.freshly ground black pepper
- 3/4 tsp.garlic powder
- 2 1/2 tsp.kosher salt, divided, plus more
- 2 tbsp.chopped fresh cilantro, plus more for serving
- 16 oz.strawberries, stemmed, halved, sliced, divided
- 3jalapeños, seeded, chopped, divided
- 2shallots, chopped, divided
- 1/2 c.plus 1 tbsp. balsamic vinegar
- 1chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce
- 2 tbsp.BBQ sauce
- 2 tbsp.honey
Directions
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- Step 1
In a large skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry; season both sides with pepper, garlic powder, and 2 teaspoons salt. Add chicken to skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, 7 to 8 minutes per side. Transfer chicken to a plate.
- Step 2Meanwhile, in a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon vinegar, and 1/2 teaspoon salt.
- Step 3In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots and a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes. Add remaining 1/2 cup vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down, 7 to 8 minutes.
- Step 4Return chicken to skillet to heat through. Spoon strawberry salsa over. Top with cilantro.
- Step 1
