This refreshing take on salsa has just the right ingredients to make it delicious served with any dish. We’ve developed it for crusted chicken, but it’s equally delicious tumbled over cedar-planked salmon, pan-fried paneer, or on thick grilled slices of butternut squash.
Roasted Berry Salsa Tumbled over Crusted Chicken Breasts
Ingredients
- 2 cups (500 mL) strawberries
- 2 cups (500 mL) assorted coloured cherry tomatoes
- 1/2 sweet onion, diced
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) aged balsamic vinegar
- 1 Tbsp (15 mL) raw sugar
- 1/4 tsp (1 mL) kosher salt
- Freshly ground black pepper (optional)
- 4 skinless, boneless chicken breasts, about 4 oz (113 g) each
- 1/2 cup (125 mL) plain Greek yogurt
- 1 tsp (5 mL) dehydrated minced garlic
- 1/2 tsp (2 mL) lemon zest
- 1/2 tsp (2 mL) Italian seasonings
- 1/4 tsp (1 mL) kosher salt
- 3/4 cup (180 mL) panko breadcrumbs, regular or gluten free
Nutrition
Per serving:
- calories341
- protein32
- fat10g
- saturated fat2g
- trans fat0g
- carbohydrates30g
- sugars12g
- fibre3g
- sodium555mg
Directions
01
Wash and hull strawberries. If berries are larger, cut into halves or quarters.
In large bowl, combine prepared strawberries, tomatoes, onion, oil, vinegar, sugar, and salt. Toss together and set aside to marinate for 30 minutes while preparing chicken.
In large bowl, combine yogurt, garlic, lemon zest, Italian seasonings, and salt. Stir to blend. Remove chicken tenders and reserve for another recipe. Add chicken breasts and work into yogurt mixture until breasts are evenly coated.
In wide, shallow bowl, place breadcrumbs. Dredge chicken in breadcrumbs to evenly coat. Line baking dish with parchment paper and place chicken in dish. Baking dish should be large enough to hold breasts in a single layer without touching. Set aside.
Preheat oven to 375 F (190 C). Position oven racks in bottom and upper third of oven.
On oiled baking sheet, spread marinated berry mixture, scraping all the bits from bowl with spatula and stirring into berries. Place on bottom rack in oven and chicken on rack above. Bake for 35 to 40 minutes until chicken tests 165 F (65 C) on meat thermometer inserted into thickest portion of breast. Stir berry salsa mixture a couple of times during baking to prevent it from burning on edges. Remove salsa from oven. Turn oven onto broil and lightly toast breaded chicken, if you wish.
Remove chicken and salsa from oven. Serve chicken alongside a green salad, such as a frisée lettuce mixture, and spoon berry salsa overtop. Dust with pepper and garnish, if you wish.
Tip
Make salsa ahead of time and, once cooled, store in a jar in the refrigerator for several days or longer. Add some slivered black olives for a little extra kick, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
