Have your trips out to Pungo this month resulted in more strawberries than you know what to do with and you just can’t stand to drink another strawberry smoothie? Here is a dinner option that will help you get through that bushel of beautiful berries.
Chicken with Strawberry and Avocado Salsa
1 1/2 cups chopped strawberries
1/2 cup diced peeled ripe avocado
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
4 (4-ounce) chicken breast cutlets
1/4 teaspoon freshly ground black pepper
4 lime wedges
1. Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.
3. Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.