Roasted Chicken w/ Strawberry Avocado Salsa


Despite the frigid temperatures outside, when I’m inside and looking out my window, all I see is bright, blue skies and sunshine. So I’m pretending it’s Springtime and cooking lots of fresh, flavorful dishes.

As much as I love all the heavy, comforting foods of winter, sometimes I crave bright, bold flavors. I was shopping for ingredients to make guacamole, as I often do. I happened to find some beautiful strawberries at the market, and I figured why not add a bit of those to the mix and make a salsa instead.

Pairing it with chicken was an obvious choice, and that’s how this dish was born. You could also serve this with a white fish or shrimp, over rice or in a taco.

Get creative with it, and let me know what you come up with in the comments.

Roasted Chicken w/ Strawberry Avocado Salsa


2 Chicken Breast, bone in, skin on (or whatever chicken you prefer)
1 tsp Trader Joe’s 21 Salute Seasoning (seriously, if you don’t have this, go get some)
1 tsp salt
1 Tbsp Vinegar (apple cider, rice, sherry)

½ cup Strawberries, chopped
1 Avocado, peeled, seeded and chopped
¼ cup Red Onion, small dice
1 Jalapeno, chopped
Handful Cilantro, chopped
½ Lime, juiced
Salt to taste


Combine all the marinade ingredients, except chicken, in a zip sealed bag. Add chicken and marinate 30 minutes, flipping occasionally.

Preheat oven to 500 degrees F. Once marinated, place chicken on a parchment lined baking sheet and roast for 15 minutes. Rotate and roast an additional 5 minutes, or until skin is brown and crispy. Let rest.

While chicken is roasting, make the salsa. Combine all ingredients in a bowl and toss together.

Remove the chicken from the bone and slice. Plate with salsa and serve warm.

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