Anytime I can add fruit to a meal I go for it because it is always a hit with my kids! This quick salsa is so easy to make and it packs a punch of flavor, you can’t really go wrong! If you are making this for your kids be careful of the jalapeno. Make sure you adjust the spice level to meet their needs, and your own!
Have leftovers?
This meal would be perfect for lunch the next day. You can dice the chicken and serve it over lettuce with some extra vegetables and then top it all with the salsa!
Baked Balsamic Chicken with Pineapple Salsa
Ingredients
- 1 lb chicken breast
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 cloves garlic
- salt
- 1 cup pineapple, diced
- 1/2 cup bell pepper, diced
- 1 jalapeno, finely chopped
- 1 lime, juice and zest
- 1 tsp olive oil
- 1/2 tsp white wine vinegar
Instructions
- Mix together 2 tbsp olive oil, balsamic vinegar, garlic and salt then add in chicken. Let marinate in refrigerator for at least 30 minutes.
- Preheat oven to 375 ̊. Bake chicken for about 20 minutes or until internal temp is 165 ̊.
- While chicken is cooking, dice the pineapple, bell peppers, and jalapeno and put in a large bowl. Add in lime juice and zest, olive oil, and white wine vinegar.
Notes
To serve cube the chicken and add salsa on top.
1 Serving = 8g fat, 7g carbs, 21g protein
