The salsa is the recipe, really. Kiwi cut into small cubes, pomegranate seeds, and fresh cilantro. Three ingredients that come together in minutes and produce a combination of sweet, tart, and herbal that does everything the lean, mild chicken needs: color, freshness, and a contrast that makes the whole plate look like considerably more thought went into it than actually did.
The chicken is brined briefly before it goes on the grill, which keeps it juicy all the way through; a step that separates a dry grilled breast from one worth eating. Rubbed with curry and paprika before grilling, it has enough flavor on its own even before the salsa arrives. Chicken breasts and one salsa, served on a bed of mashed potatoes or whatever grain you have on hand. Simple, fast, and genuinely good.
Grilled chicken breast may sound boring, but it is one of the most versatile meats and it is a regular on our dinner table. Additionally, chicken is a healthy source of protein, and low in fat. Chicken may be the easiest meat to flavor and it can be combined with almost anything. Chicken is affordable, so chicken recipes are always welcome. Cooking chicken breast with just salt and pepper is indeed rather boring, but it does not take much to elevate this piece of meat.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast without skin
- Curry powder
- Paprika powder
- Kiwi fruits
- Pomegranate
- Cilantro
How to Make Chicken with Kiwi Pomegranate Salsa
- Place the chicken breast between 2 sheets of plastic wrap and pound on it with a rolling pin. Just a little bit to even out the thickness of the breasts a little bit. The more even the thickness the breast the easier it is to get good results.
- Brine the chicken for about 15 minutes in warm water with salt. Remove the chicken from the brine, rinse it with cold water and pat dry.
- Rub the chicken with oil, on both sides and then sprinkle with salt, pepper, curry and paprika powder. If you have a favorite or secret chicken spice combination, use that.
- Heat a grill pan (or your grill outside) and place the chicken in the grill pan or on the grill. Cook/grill the chicken for about 10-15 minutes or until the inside temperature reads 160-170°F. Flip the chick half way through the cooking time. Wrap the chicken in aluminum foil and allow to rest for 10-15 minutes.
- Make the Kiwi and Pomegranate Salsa. Peel the kiwi, cut in slices, lengthwise, then cut the slices in thin strips and strips in cubes.
- Seed the pomegranate. There are various way to do that. I cut the pomegranate in half, placed the cut part in the palm of my hand and start hammering with a spoon on the fruit and the seeds will fall out.
- Chop the cilantro. Mix the kiwi, pomegranate seeds and the cilantro in a bowl, add salt and pepper to taste and keep in fridge until you are ready to serve.
I cut the chicken in a few pieces and served it on a bed of mashed potatoes. Alternatively, serve with rice, cauliflower rice, orzo, or any other type of pasta or grain.
As you can read, this is a very simple recipe to make and ready as quickly as you can cook the chicken. Enjoy!
Chicken with Kiwi Pomegranate Salsa
Pin Recipe FacebookIngredients
- 8 ounces chicken breast without skin
- olive oil
- salt and pepper
- curry
- paprika powder
- 2 kiwi fruits
- 1 pomegranate
- 1/2 bunch cilantro
Instructions
- Place the chicken breast between 2 sheets of plastic wrap and pound on it with a rolling pin. Just a little bit to even out the thickness of the breasts a little bit. The more even the thickness the breast the easier it is to get good results. Brine the chicken for about 15 minutes in warm water with salt. Remove the chicken from the brine, rinse it with cold water and pat dry. Rub the chicken with oil, on both sides and then sprinkle with salt and pepper, curry and paprika powder or other spices if you like.
- Heat a grill pan (or your grill outside) and place the chicken in the grill pan. Cook/grill the chicken for about 10-15 minutes or until the inside temperature reads 160-170°F. Wrap the chicken in aluminum foil and rest for 10-15 minutes.
- While the chicken cooks and rests, make the salsa.
- Peel the kiwi, cut in slices, lengthwise, then cut the slices in thin strips and cut the strips in cubes.
- Seed the pomegranate, by cutting the pomegranate in half, place the cut part in the palm of your hand and start hammering with a spoon on the outside of the fruit and the seeds will fall out.
- Wash and chop the cilantro.
- Mix the kiwi, pomegranate seeds, cilantro and salt and pepper. Your salsa is ready; keep cool until serving time.
- Serve the chicken, sliced or whole, with the salsa on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.