Help! I am on the Mediterranean diet and all of my recipes are starting to look the same. Apricots are gorgeous right now, and I’d love a savory meal that uses them. What can I cook with apricots? Ask Ollie!
Ollie’s specialty is blending your requests with your profile (in this case, the Mediterranean diet) to deliver recipes that uniquely work for you.
This fresh dinner of grilled chicken with apricot salsa hit the spot and had us all savoring summer.
Grilled Chicken with Apricot Salsa
Full recipe generated by ollie.ai
Marinated grilled chicken topped with a fresh apricot salsa made with diced apricots, red onion, bell pepper, cucumber, mint, and parsley in a lime dressing. Perfect with quinoa or a green salad.
prep 30 minutes cook 13 minutes 
4Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
For the Apricot Salsa:
- 4 fresh apricots pitted and diced
- 1 small red onion finely chopped
- 1 red bell pepper diced
- 1 small cucumber diced
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh parsley chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Marinate the Chicken:
- In a small bowl, mix olive oil, minced garlic, dried oregano, dried thyme, lemon juice, salt, and pepper.
- Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated.
- Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Prepare the Apricot Salsa:
- In a medium bowl, combine the diced apricots, red onion, red bell pepper, cucumber, mint leaves, parsley, lime juice, and olive oil.
- Season with salt and pepper to taste.
- Mix well and let the salsa sit for at least 15 minutes to allow the flavors to meld.
Grill the Chicken:
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing.
Serve:
- Place the grilled chicken on a serving platter.
- Top with the fresh apricot salsa.
- Serve with a side of quinoa or a green salad for a complete Mediterranean meal.
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