Grilled Chicken with Blueberry-Basil Salsa

Steven was very skeptical of this meal when I told him my plan. But I knew this flavor combination would work, and I was totally right. Plus, this meal is not only a healthy protein-based dinner, but also an antioxidant powerhouse. 

What You'll Need:

2 boneless, skinless, chicken breasts

2 pints of blueberries

2 jalapeños

3 limes, juiced

1/2 small red onion

1/2 C basil, thinly sliced

1/2 C cilantro, chopped

Pink Himalayan salt

Using your grill pan, over medium-high heat, grill your jalapeños until softened and charred on each side, about 15 minutes. Let cool and remove the ribs and seeds.

In a food processor, combine jalapeño, onion, cilantro and basil until finely diced. In a separate processor, add the blueberries and pulse until coarsely chopped, about 5 times. 

In a bowl, combine blueberries, onion, jalapeño, cilantro and basil. Add lime juice and 1/4 TSP of salt, stir to combine. Refrigerate until it's ready to plate.

Meanwhile, heat your grill pan over medium heat and cook until opaque throughout and charred on each side. 

Plate with a generous serving of salsa and extra basil.


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