When we were in Miami last week we ate a restaurant in South Beach called "Meat Market". The name alone is funny to me, and what is even more funny is that I picked a restaurant with that name in the first place. After paying $14 for a drink and $20 for an appetizer I thought my wallet was going to bust into flames. But I had a great Chilean Sea Bass there with a delicious mango fruit salsa. And while it is pretty hard to get my hands on Chilean Sea Bass in Fort McMurray, Canada, I did manage to find some chicken and make a little fruit salsa of my own!
|A reason to be vegetarian? This chicken resembles a fetus.... gross|
Garlic Soy Chicken with Kiwi Ginger Salsa
1 lb boneless, skinless chicken breast
1/2 cup soy sauce
1/4 cup brown sugar or honey
2 cloves garlic
1/2 lime, juiced
Start by making your marinade. In a small bowl add soy sauce, brown sugar, and lime juice. Roughly chop garlic and add to bowl.
Whisk together until brown sugar or honey is all the way dissolved and pour over chicken in a bowl or zip lock bag.
Place chicken in refrigerator for 2 hours or overnight....or as long as you can wait before you get hungry.
1/4 yellow bell pepper
1/2 cup pineapple, canned or fresh
2 green onions
1 teaspoon ground ginger
1/2 teaspoon rice vinegar
2 tablespoons pineapple juice
Peel and dice your kiwi, bell pepper, and pineapple. Be sure to make uniform pieces. Thinly slice green onion adding to a bowl, along with diced fruit and vegetables.
Add ginger, rice vinegar, and pineapple juice and stir to combine. Refrigerate until chicken is ready to serve.
After chicken has marinated, cook however you like! I prefer grilling, because everything taste better grilled. To grill, heat to medium heat and spray with non-stick spray. Once grill is hot, place chicken breast on grill for 6-7 minutes per side, or until cooked through.
To plate just top your chicken with a few spoonfuls of fruit salsa and enjoy! Serve with brown rice or over lettuce for a tasty chicken salad!