Servings: 4 servings
Prep Time: 20 min
Cook Time: 8 - 12 min
1 1/2 cups diced rhubarb
1/2 cup diced strawberries, stems removed
1 Jalapeno seeded and diced
juice from 1 lime
2 tablespoons chopped cilantro plus more for garnish
2 tablespoons olive oil, divided
4 boneless skinless chicken breasts
Salt and pepper
In a medium mixing bowl, toss together the rhubarb, strawberries, jalapeno, lime juice cilantro and 1 tablespoon olive oil. Salt and pepper to taste.
Refrigerate while grilling chicken.
Preheat indoor grill pan, or outdoor grill to medium high heat. Coat chicken with remaining olive oil and salt and pepper liberally. Grill until an internal temperature reaches 165º F when tested with a meat thermometer (approximately 4-6 minutes per side). To serve, top each chicken breast with rhubarb salsa and garnish with fresh cilantro.
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