This grilled chicken recipe is quick, easy and healthy! Complete with a delicious grilled nectarine fruit salsa! Naturally gluten free and great for summer!
PIN Grilled Chicken with Nectarine Fruit Salsa
Ahhh yea! It’s GRILLED CHICKEN SEASON! Which is basically the season that I LIVE FOR.
Especially grilled chicken with cool, unique flavors. Don’t get me wrong, I love a simple keto grilled chicken marinade and all, but I’d much rather go Thai grilled chicken OR top off a simple chicken with FRUIT.
Is it just me or do peaches and strawberries get all the PR during the Summer but nectarines get nothing? Yet, they are one of the yummiest Summer fruits ever.
And then grill them? OH MY GOSH, you guys are going to be making this meal on rep-EAT!
Is Fruit Salsa sweeter than Regular Salsa?
SALSA BABY. It’s such a fresh, delicious side to a big ol’ bowl of corn chips! Something that I love about whipping up a batch of salsa is that you can be creative with it by using ALL the colors, ALL the flavors, and ALL the veggies your heart desires. But did you know that it doesn’t have to stop there? That’s right folks- today I’m going to introduce you to some incredibly delicious fresh fruit salsa that’ll rock your world. Although salsa fruits can be sweet, it isn’t *too* sweet because it uses vinegar and goat cheese to balance sweet, sour, and salty!
Chicken with Nectarine Fruit Salsa Ingredients
I’m serious when I say you’re going to love this fruity salsa, and that’s not all there is to this recipe! Add some tasty chicken, cook it just right, and call it a meal! This is the PERFECT recipe for a spring or summertime meal out on the deck or in the backyard! Let’s round up our ingredients and get cooking!
For the Chicken:
- Balsamic Vinegar
- Olive Oil
- Chicken Breasts
For the Salsa:
- Slivered Almonds
- Fresh Mint
- Balsamic Vinegar
- Goat Cheese
How do you make Fruit Salsa Recipe from scratch?
In a large, microwave-safe bowl, add all the ingredients for the chicken (except the chicken breasts). Heat for 30 seconds to 1 minute or until the honey dissolves. Whisk until well incorporated. Add the chicken breasts and coat them well. Cover with plastic wrap and let sit in the fridge at least 1 hour or overnight.
When you’re ready to cook the chicken breasts, preheat your grill on medium high heat for 10 minutes. Place the chicken breasts on the grill and cook, 5-7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes.
While your chicken is cooking, set your oven to 400 degrees. Place the almonds on a small pan and pop them in the oven to toast for just a few minutes, until golden. Be careful to watch them so that they do not burn! Let them cool for 5 minutes.
Make the Salsa
Place all the salsa ingredients other than the goat cheese and almonds into a bowl and stir to combine. Next, crush the almonds over top and add the salt, then gently stir in the goat cheese so that it doesn’t melt throughout it.
Serve the chicken with the salsa on top and enjoy!
Can you freeze Salsa made of fruit?
I’m a big fan of meal prep or doubling a recipe to save some for later! The freezer is a fantastic way to keep food good for a long time, then thawing when you’re ready to eat! When it comes to this salsa, serving it fresh is the best option because the textures might be altered by freezing it and the fruit may become mushy. However, the taste will still remain! I recommend blending this salsa a little bit in the food processer once thawed if you decide to freeze it!
Side Dish Ideas
Although this chicken with salsa recipe is amazingly delicious on its own, you can totally jazz it up with some sides to make it a feast! I recommend a pomegranate persimmon salad and some air fryer roasted potatoes!
Other Healthy Chicken Recipes
Grilled Chicken with Nectarine Fruit Salsa
For the salsa:
- 1/4 Cup Slivered almonds
- 2 Small nectarines, diced (1 1/2 cups or 220g)
- 2 Tbsp Fresh mint, minced
- 2 Tbsp Balsamic vinegar
- Salt, to taste
- 6 Tbsp Goat cheese, crumbled
- Combine all the chicken ingredients (except the chicken) in a large, microwave safe bowl and microwave for 30 seconds-1 minute, until the honey dissolved. Whisk together and add in the chicken, tossing to coat. Cover and refrigerate at least 1 hour but up to overnight.
- The next day, preheat your grill to medium heat for 10 minutes. Cook the chicken breasts for 5-7 minutes per side until 165 degrees in the center! Let them rest 5 minutes.
- While the chicken cooks, heat your oven to 400 degrees and toast the almonds on a small baking pan until lightly browned, just a few mins. They burn fast so keep an eye on them! Let them cool for at least 5 minutes.
- Mix all the remaining ingredients, except the goat cheese, together in a small bowl. Crush in the almonds and season with salt. Finally, gently stir in the cheese so that it doesn't melt everywhere.
- Serve the chicken topped with the salsa and DEVOUR!
FOR THIS RECIPE, I RECOMMEND:
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