Grilled Chicken With Blueberry-Lime Salsa

Dotdash Meredith

One lime does double duty in this healthy chicken recipe. The zest adds a citrus punch to the rub for the chicken, and the lime segments are combined with blueberries for a tart and refreshing salsa. Add more chile if you like it hot.

Prep/Cook Time: 40 Minutes, Servings: 4

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Ingredients

1 lime
1 tablespoon canola oil
¼ teaspoon salt plus ⅛ teaspoon, divided
¼ teaspoon ground pepper
2 bone-in, skinless chicken breasts, cut in half crosswise
1 cup blueberries, fresh or frozen (thawed), coarsely chopped if large
½ serrano or jalapeño pepper, or to taste, finely chopped
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh cilantro

Directions

Zest lime (reserve the fruit). Combine the zest, oil, 1/4 teaspoon salt and pepper in a small bowl. Place chicken in a shallow dish meat-side up and spoon the mixture on top. Cover and refrigerate for at least 2 hours and up to 8 hours.
Preheat grill to medium.
Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 8 to 12 minutes per side. Transfer to a serving plate; let rest for 5 minutes.
Meanwhile, slice ends off the reserved lime. With a sharp knife, remove the white pith and discard. Cut the segments from their surrounding membranes and coarsely chop. Combine in a small mixing bowl with blueberries, chile, shallot, cilantro and the remaining 1/8 teaspoon salt, stirring gently. Serve with the chicken.

Nutritional Information

Per Serving: 193 calories; 7 g fat (1 g sat, 3 g mono); 68 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 4 g total sugars; 25 g protein; 2 g fiber; 279 mg sodium; 274 mg potassium

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