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Grilled Chicken with Apricot Salsa

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.
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Prep Time 30 minutes
Cook Time 13 minutes
Servings 4

Ingredients
  

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.