WEST COAST CHICKEN WITH KIWI SALSA
This delicious summer grill recipe was printed in a recent magazine. I believe it was Cooking Light. We really enjoyed it and will make it often.
Provided by PanNan
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
- Remove 2 tbsp of mixture and set aside for salsa dressing.
- Add garlic and pepper to remaining mixture for marinade.
- Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
- Let stand 20- 30 minutes; turn chicken occasionally.
- Meanwhile, prepare salsa.
- Peel kiwi.
- Cut crosswise into 1/4" thick slices; stack slices and cut into quarters.
- Toss kiwi in reserved dressing with pepper, strawberries and red onion.
- Set aside.
- Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
- Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
- Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
- Serve chicken with salsa, black beans and french bread.
GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE
When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 kabobs.
Number Of Ingredients 10
Steps:
- Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.
Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 25g protein.
CHICKEN AND KIWI SALAD
Make and share this Chicken and Kiwi Salad recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, celery, walnuts, mayo and salt.
- Line 2 plates with lettuce.
- Divide chicken mixture between plates.
- Garnish with kiwi slices.
Nutrition Facts : Calories 373.3, Fat 17.4, SaturatedFat 2.9, Cholesterol 78.8, Sodium 110.5, Carbohydrate 26.1, Fiber 6.4, Sugar 14.7, Protein 31
STRAWBERRY AND KIWI SPINACH SALAD WITH GRILLED CHICKEN BREAST
I love this recipe for a light summer evening meal. This is my personal variation of a salad I have had in the past. Very quick and easy. Classified as regional to the West for ZWT.
Provided by LoriInIndiana
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse spinach leaves, discarding stems; pat dry.
- Combine spinach, strawberries, and kiwi in large bowl.
- Add almonds, feta, and onion.
- Toss lightly.
- Top with grilled chicken breasts.
- Add dressing and toss lightly again.
Nutrition Facts : Calories 241.4, Fat 14.4, SaturatedFat 5, Cholesterol 63.1, Sodium 285.4, Carbohydrate 8.2, Fiber 2.7, Sugar 4.1, Protein 20.7
PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
More about "chicken breast with kiwi food"
KIWI LIME MARINATED CHICKEN - HUNGRY HOBBY
From hungryhobby.net
4.5/5 (4)Estimated Reading Time 3 minsServings 4Calories 185 per serving
- Add chicken to marinade in a large zip lock bag and refrigerate for at least 2 hours (up to 24 hours.)
- Grill chicken or pan fry. To pan fry: add oil to a large non stick skillet over medium high heat, add chicken and 1/2 the marinade to the skillet. Cook chicken on each side for 8-10 minutes, covered. Should reach an internal temperature of 165F.
GRILLED CHICKEN WITH ZESPRI® SUNGOLD KIWI GINGER SAUCE
From producemadesimple.ca
Servings 4Estimated Reading Time 2 mins
- Place the chicken breasts snugly in a dish with sides, such as a 9-inch (2.5 L) square baking dish or loaf pan. In a small bowl, whisk together the olive oil, lemon juice and oregano. Pour over the chicken. Cover and allow to marinate for 1 hour at room temperature (or longer in the refrigerator, if desired), rotating once to marinate evenly.
- With the grill on medium heat, cook the chicken breasts 6 to 7 minutes until they are no longer sticking to the grill. Flip the breasts and cook another 6 to 7 minutes on the other side until cooked through. Remove from the heat, transferring the chicken to a dinner plate to rest and retain juices.
- In a small saucepan, crush the chopped kiwi with a masher until relatively smooth. Whisk in the vinegar, ginger, garlic, cornstarch and salt. Set over medium-high heat on the stove and bring to a boil, stirring frequently. Allow to boil for about 30 seconds, still stirring. Remove from the heat.
- Slice chicken breasts and serve with warm sauce poured over top or on the side for dipping. Garnish with additional rounds of golden kiwi and green onions, if desired.
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