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grilled chicken breasts with blueberry-peach salsa served on lemony sautéed spinach with quinoa

Give yourself an extra hour or two before grilling to brine the chicken breasts so they are juicy and tender. If you prefer, you can make the salsa while the chicken brines and store it in the fridge until needed. A bed of fresh spinach leaves, seasoned with salt and pepper, can be subbed for the sautéed spinach and quinoa if desired.

Ingredients

FOR THE CHICKEN:

  • 2 boneless chicken breasts about 6 ounces each:
  • Water for brining
  • 2 tablespoons each kosher salt and granulated sugar for brining

FOR THE BLUEBERRY-PEACH SALSA

  • Large ripe but firm peach, unpeeled, pitted and cut into small dice
  • ½ cup fresh blueberries
  • ¼ cup English cucumber, cut into small dice (peeled if American)
  • 2 tablespoons sweet red bell pepper, cut into small dice
  • 2 teaspoons minced jalapeno-membranes and seeds removed—or to taste
  • 1-2 teaspoons minced shallots or mild red onion—or to taste
  • 1-2 tablespoons EACH fresh mint and basil minced—or to taste can sub cilantro instead of mint and basil
  • Pinch each: kosher salt and fresh ground pepper
  • Fresh lime cut in half (Use half or 2-3 squeezes for the salsa; cut the other half in half again for garnish when serving.)
  • OPTIONAL ADDITION: ½ diced peeled, ripe, well-washed avocado

FOR THE SPINACH AND QUINOA:

  • ½ cup uncooked quinoa, well-rinsed
  • Hot sauce
  • Olive oil
  • ½ pound (8 oz) Fresh spinach
  • Kosher salt and fresh ground pepper
  • Zest of one well-washed lemon

Instructions

  • BRINE THE CHICKEN: Place a gallon sealable plastic bag in a medium bowl and add 1 cup warm water. Dissolve the salt and sugar in the water by whisking it. Add 3 cups cold water and whisk a bit more. Make sure the water is cool, then add chicken breasts, seal, knead bag with your hands to mix, and refrigerate for 1 or 2 hours (but no more than that)
  • MAKE THE QUINOA AND SAUTE THE SPINACH: Add ½ cup well-rinsed quinoa to a 1-quart saucepan with 1 cup of water, a pinch each of salt and pepper, and a dash of hot sauce. Cover and bring to a boil. Reduce heat to low and simmer, covered, about 10 minutes or until water is absorbed and quinoa is tender and translucent. Stir in a drizzle of olive oil and set aside. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat for a minute or two; add spinach and season with ¼ teaspoon each kosher salt and pepper. Cook, stirring, until spinach is just wilted and tender, 2-3 minutes. Add about ¾ of cooked quinoa to the spinach (reserving remainder for another use), stir in the lemon zest, taste and adjust seasonings. Cover to keep warm and set aside until needed. It will also be perfectly tasty at room temperature.
  • GRILL CHICKEN BREASTS: Pat dry the brined breasts with a paper or cloth towel and sprinkle with salt and pepper on both sides. If grilling on a gas grill, set grill up for direct grilling and preheat to high. Oil the grill grate and place chicken breasts on the hot grill for about 5-6 minutes per side OR until the chicken is done all the way through or reads 165 degrees F when tested with an instant read thermometer. If grilling on the stovetop with a grill pan, preheat the pan over medium heat until quite hot. Oil the grill pan and place the chicken breasts on the hot grill for about 5-6 minutes per side OR until chicken is done all the way through or reads 165 degrees F when tested with an instant read thermometer. Remove chicken from grill and let rest 2 minutes. Slice at an angle before serving.
  • MAKE THE SALSA WHILE THE CHICKEN GRILLS: In a small deep bowl, mix the salsa ingredients together gently. Taste and adjust seasonings such as mint and jalapeno as needed.
  • PLATE AND SERVE: Divide the spinach-quinoa mixture between two plates or shallow bowls. Add a sliced chicken breast at the center of the mixture and top with about ½ cup salsa or more each. Place the wedges of lime on the plates for garnish. Serve hot or warm.

Notes

Copyright Alyce Morgan, 2019. All rights reserved.