Chicken with strawberry salsa

If you looking for a light summer meal this one is good.  Most of the prep was the salsa and I made it earlier in the day. It was the perfect compliment to the chicken.

I baked the sweet potatoes for my convenience.  We do not own a grill..😚 M.j.

Easy meal and the strawberry salsa definitely compliments the chicken.

Enjoy!

I made a few adjustments to this recipe as noted.

4 small sweet potatoes ( I used one extra large sweet potato)

2 tablespoons extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground pepper

3 skinless, boneless chicken breasts (about 8 ounces each)

1 teaspoon ancho chile powder( I used regular Chile Powder)

1/2 teaspoon ground cumin

8 strawberries, finely chopped

1 yellow bell pepper, finely chopped

1 jalapeno pepper, finely chopped (leave in some seeds for heat)(I added red pepper flakes)

2 scallions, chopped

1/2 cup chopped fresh cilantro (watch amount)

Juice of 1 lime, plus wedges for serving( I didn’t have any lime so I used an orange and it’s juice)

Please note:  I made this recipe my way,  I used an Air fryer for the chicken.  365 degrees for 15 minutes.

I also microwaved the sweet potato and then cut it in half brushed olive oil on it and broiled it until slightly crispy.

Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.

Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.

Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.

Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.