Grilled Chicken with Nectarine Salsa
Grilled Romaine Hearts
Ingredients
- 2 Tbsp orange juice, divided
- 1 tsp Southwest seasoning (or use fajita seasoning)
- ¾ lb boneless, skinless chicken breasts
- 2 nectarines, coarsely chopped (or use peaches)
- 1 Tbsp minced jalapeño pepper (see Note)
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
Instructions
- Preheat grill to medium-high heat. Combine 1 Tbsp orange juice and seasoning; brush over chicken, and sprinkle lightly with salt. Grill chicken, covered, 5 minutes per side or until done.
- Stir together nectarines, jalapeño, cilantro, oil, 1 Tbsp orange juice, and garlic; season with salt and pepper to taste. Serve salsa with chicken.
Side Dish Ingredients
- 1 romaine lettuce heart, halved lengthwise
- 1 clove garlic, minced
- 2 tsp olive oil, divided
- ¾ tsp red wine vinegar
- ¼ tsp Dijon mustard
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cut sides of romaine with garlic and 1 tsp oil. Grill, covered, 2 minutes per side.
- Whisk together 1 tsp oil, vinegar, mustard, and desired amount of salt and pepper; drizzle over romaine.
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