Chicken breasts with charred romaine and nectarine-almond salsa

Paleo, Gluten Free, Lean & Clean, Soy Free, Dairy Free

2 Servings, 560 Calories/Serving

25 – 35 Minutes

Grilled chicken breasts taste even better with our summery salsa spooned on top and grilled romaine and radishes served alongside.

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Ingredients

  • Two 6-ounce boneless skinless chicken breasts
  • 3 tablespoons roasted almonds
  • 2 nectarines
  • 2 Roma tomatoes
  • ¼ teaspoon Marash chile flakes (optional)
  • 1 romaine heart
  • 2 or 3 red radishes
  • 1 lemon
  • Fresh mint

Chef's Tip

To get dinner on the table more quickly, use two pans: one to cook the chicken and another to char the romaine and radishes while the chicken cooks.

Make It Leaner: A little vinaigrette and some chopped roasted almonds can go a long way. By cutting the amount of both by half, you will reduce the calories by 70 and the fat by 7 grams per serving. The combination of the nectarines, tomatoes, and mint has so much flavor that you won’t miss the additional almonds or oil.

Instructions

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large grill pan or frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook until browned and cooked through, 5 to 7 minutes per side, depending on thickness. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the nectarine-almond salsa.

2

Start the nectarine-almond salsa

  • Coarsely chop the almonds.
  • Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
In a medium bowl, combine the almonds, nectarines, tomatoes, and as much Marash chile as you like. Let stand while you prepare the romaine and radishes.

3

Prep and cook the romaine and radishes

  • Keeping the root intact, cut the romaine in half lengthwise.
  • Trim the ends from the radishes. Cut the radishes into quarters.
In the same pan used for the chicken, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the romaine and radishes, cut sides down, and cook, turning the radishes once or twice, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and cut each romaine half in half lengthwise.
While the romaine and radishes cook, finish the nectarine-almond salsa.

4

Finish the nectarine-almond salsa

  • Juice the lemon.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together 2 tablespoons lemon juice and 1 tablespoon oil; season to taste with salt and pepper. Add the vinaigrette and mint to the bowl with the salsa and stir to combine; season to taste with salt and pepper.

5

Serve

Transfer the chicken, romaine, and radishes to individual plates, top with the nectarine-almond salsa, and serve.

Nutrition per serving: Protein: 49g (98% DV), Fiber: 10g (40% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 430mg (18% DV), Carbohydrates: 34g (11% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts

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