Chargrilled chicken with cucumber and coriander salsa
Chargrilled chicken paired with a refreshing cucumber and coriander salsa creates a balanced and healthy meal. This dish features smoky chicken accompanied by a zesty, crunchy salsa filled with vibrant vegetables and spices.
Cook time 5 min
Prep time 20 min
Ingredients:
1 lb chicken breasts1 short spray cooking spray oil
2 cucumbers
2 tomatoes
1 cup scallions
2 red hot chili peppers
2 tsp coriander leaves
1 tbsp lime juice
Chargrilled chicken with cucumber and coriander salsa is a refreshing and healthy dish that's perfect for any meal. This recipe combines the smoky flavor of chargrilled chicken with a bright and zesty salsa made from fresh cucumbers, tomatoes, scallions, chili peppers, and coriander. The lime juice adds a tangy twist, making this dish both flavorful and nutritious.
Instructions:
- Trim and Prep: Start by trimming off any excess fat from the chicken breasts. Rinse under cold water and pat dry with paper towels.
- Season: Lightly season the chicken breasts with salt and pepper. Feel free to add any additional favorite spices or herbs if you prefer.
- Preheat Grill: Preheat your grill or grill pan to medium-high heat.
- Oil Spray: Lightly spray the grill or pan with cooking spray oil to prevent sticking.
- Grill: Place the chicken breasts on the hot grill. Cook for about 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Cooking time may vary depending on the thickness of the chicken breasts.
- Rest: Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. This helps retain the juices.
- Dice Cucumbers: Peel (optional) and dice the cucumbers into small, evenly sized cubes.
- Chop Tomatoes: Remove the seeds from the tomatoes if you prefer a less watery salsa. Then, dice the tomatoes into small pieces.
- Slice Scallions: Thinly slice the scallions, using both the white and green parts.
- Chop Chili Peppers: Finely chop the red hot chili peppers. Adjust the quantity based on your heat preference. Be cautious and wash your hands well after handling the chili peppers.
- Combine: In a mixing bowl, combine the diced cucumber, chopped tomatoes, sliced scallions, and chopped chili peppers.
- Add Coriander and Lime Juice: Finely chop the coriander leaves and add them to the bowl. Drizzle the lime juice over the mixture.
- Mix Well: Gently toss the ingredients together until they are well combined. Season with a little salt and pepper to taste, if desired.
- Slice Chicken: Slice the rested, chargrilled chicken breasts into thin strips.
- Plate: Arrange the sliced chicken on a serving platter or individual plates.
- Top with Salsa: Spoon the cucumber and coriander salsa over the top of the chicken.
- Garnish (Optional): Garnish with additional coriander leaves or a lime wedge for an extra pop of color and flavor.
This chargrilled chicken with cucumber and coriander salsa is a delightful dish that marries smoky, savory flavors with fresh, zesty elements. It's a perfect option for a light and healthy meal, full of vibrant colors and delicious taste. Enjoy it as a main course for lunch or dinner!
Chargrilled chicken with cucumber and coriander salsa FAQ:
Cook the chicken breasts for about 5-6 minutes on each side over medium-high heat. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Store leftover chargrilled chicken and salsa in an airtight container in the refrigerator. Consume within 3 days for best quality. Reheat the chicken before serving.
Yes, chicken thighs can be used as a substitute. Adjust the cooking time as they may take a bit longer to reach the required internal temperature of 165°F (74°C).
If you don't have coriander, you can substitute with fresh parsley or mint for a different flavor profile. However, the taste will vary from the original.
For even cooking, ensure the chicken breasts are about 1 inch thick. Thicker pieces may require longer cooking times, so consider pounding them to an even thickness if needed.
Tips:
- For extra flavor, marinate the chicken breasts in lime juice, garlic, and olive oil for an hour before grilling.
- If you prefer a less spicy salsa, remove the seeds from the chili peppers before dicing them.
- To save time, you can prepare the salsa ahead of time and store it in the refrigerator for up to 24 hours.
- Serve the dish with a side of steamed rice or a bed of mixed greens for a more complete meal.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 27g
Carbohydrates 10g
Fiber 2.00g
Sugar 6g
Fat 3.40g
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