Chicken with Kiwi Pomegranate Salsa

This chicken breast is covered with a fruity salsa which makes ‘our precious’ meat not only stand out on your place, but makes for a healthy addition as well. Add the ingredients for this easy Chicken with Kiwi Pomegranate Salsa on your next grocery list.

Grilled chicken breast may sound boring; it is still a regular on our dinner table. We eat it regularly because it is a healthy source of protein, low in fat, and chicken is may be the easiest meat to flavor and combine with almost anything. I do have to say that I cannot remember the last time (if ever) we ate chicken breast without a sauce, or a special way or preparation or as a part of a dish, like a pasta, a sandwich or a salad.

Chicken is also affordable, so chicken recipes are always welcome. Cooking chicken breast with just salt and pepper is indeed rather boring, in my humble opinion, but it does not take much to elevate this piece of meat, like this simple recipe of 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 or your favorite or secret chicken spice combination.

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 degrees F. Flip the chick half way through the cooking time. Wrap the chicken in alu foil and rest for 10-15 minutes.

While the chicken is cooking, make the Kiwi and Pomegranate 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.

There are other ways to get the seeds our of a Pomegranate, just google it and you’ll find out or may be you already have found your way. Wash and 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. I felt that serving this Chicken with Kiwi Pomegranate Salsa with a salad would kind of diminish the effect of the salsa, so I opted for a carb side dish.

As you can read, this is a very simple recipe to make and ready as quickly as you can cook the chicken. Enjoy!

Print Recipe

Chicken with Kiwi Pomegranate Salsa

This chicken breast is covered with a fruity salsa which makes 'our precious' meat not only stand out on your place, but makes for a healthy addition as well. Add the ingredients for this Chicken with Kiwi Pomegranate Salsa on your next grocery list .

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Chicken and Turkey

Servings: 2

Ingredients

• 1 poun chicken breast without skin
• olive oil
• salt and pepper
• curry
• paprika powder
• 2 whole kiwi fruits
• 1 whole pomegranate
• 1/2 bunch coriander

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 degrees F. Wrap the chicken in alu foil and rest for 10-15 minutes.
• While the chicken cooks, 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.