• Olive oil cooking spray
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • ½-1 teaspoon lemon pepper
  • 1 cup mango or peach salsa
  • 1 tablespoon vanilla extract
  • 1 teaspoon hot pepper sauce

Grilled Chicken with Vanilla-Scented Salsa

Andrew Schloss
  • Serves: 4 people

You might think of vanilla only in desserts, but its exotic taste enlivens chicken and tropical fruit, too. Leave out the hot pepper sauce if your family likes milder food.

  1. Coat grill rack with cooking spray and preheat grill (or broiler). Spray chicken breasts with oil and season with lemon pepper. Grill chicken 2–3 inches from a high flame, about 4 minutes per side.
  2. . Meanwhile, combine salsa, vanilla extract, and hot pepper sauce. Spoon half of salsa mixture on top of chicken and grill 2 minutes more, or until chicken is no longer pink in the center. Serve with remaining salsa mixture on the side.


PER SERVING: 243 cal, 3g fat (1g mono, 1g poly, 1g sat), 98mg chol, 40g protein, 8g carb, 0g fiber, 443mg sodium 

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