Grilled chicken breasts with rhubarb-mango salsa
2 tsp, grated from 1 large lemon
Fresh lemon juice
2 Tbsp, juiced from 1 large lemon
4 Tbsp, fresh, coarsely chopped
2 medium clove(s), minced
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
1 small, pitted, peeled, and cut into 1/4-inch dice
1 item(s), stalk, trimmed and cut into 1/4-inch dice (1 cup)
¾ cup(s), sliced, (1/4-inch) diced
1 medium, seeded and chopped
White balsamic vinegar
1 small, minced
- To make marinade, combine lemon zest and juice, 2 tablespoons of basil, the garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in large zip-close plastic bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate at least 1 hour or up to 3 hours.
- To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, the jalapeño, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt in small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
- Spray grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill pan and cook until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.
- Per serving:1 chicken breast and 1/2 cup salsa