Grilled Chicken with Red, White, and Blue Salsa
A fresh, tasty salsa perfect for your Independence Day celebrations.
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)
Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
- In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).
- Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).