Strawberry Jalapeno Chicken 

Servings: 4-6
Time: 45 minutes

INGREDIENTS:

2 lbs chicken breasts or tenderloins
2 tbsp olive oil (divided)
1 tsp fresh ground black pepper
¾ tsp garlic powder
2 ½ tsp salt (divided)
2 tbsp chopped cilantro 
16 oz. strawberries (stemmed, halved, sliced) 
3 jalapenos (seeded, chopped)
1 small brown onion chopped 
½ cup + 1 tbsp balsamic vinegar
1 chipotle chili in adobo (chopped)
1 tsp adobo sauce
2 tbsp BBQ sauce
2 tbsp honey
1 bag baby potatoes
1 tbsp olive oil
Salt & pepper to taste

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees and prepare a baking dish for potatoes. Combine potatoes into a large bowl and toss to coat with olive oil, salt, and pepper. 
  2. Chop all necessary ingredients (jalapeno, strawberry, onion, chipotle chili, and cilantro).
  3. Place potatoes onto the prepared baking dish and place into the oven for 30-35 minutes.
  4. In a large skillet over medium heat, heat 1 tbsp oil. Pat chicken dry and season both sides with 2 tsp salt, pepper, and garlic powder. Add chicken to the skillet and cook about 7 to 8 minutes per side until cooked through to 160 degrees. Remove and set aside on a plate. 
  5. While chicken is cooking, in a small bowl, toss cilantro, 1 cup strawberries, ⅓ cup jalapenos, 2 tbsp onion, 1 tbsp vinegar, and ½ tsp salt.
  6. Once chicken is removed from the skillet, heat remaining 1 tbsp oil and cook remaining jalapenos and shallots with a pinch of salt, stirring occasionally until shallots start to soften - about 2 minutes. Add remaining ½ cup vinegar and stir to deglaze, scraping bottom of skillet. Stir in chili, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook down - about 7 to 8 minutes. 
  7. Return chicken to the skillet to heat through and spoon the strawberry salsa on top. 
  8. Serve alongside roasted potatoes and top with fresh cilantro.