Sauteed Chicken w/ Roasted Blueberry-Basil Salsa


* 1 pound chicken breasts, seasoned with salt, pepper, Italian seasoning, and a pinch cayenne
* 2 tablespoons extra virgin olive oil
Roasted Blueberry-Basil Salsa
* 1 pint blueberries, with 1/2 cup blueberries chopped and set aside
* 2 jalapenos, finely chopped (remove seeds if want less heat - although I would recommend leaving them!)
* 1/4 red onion, finely chopped
* 1 lime, juiced
* 1/4 cup loosely packed basil leaves, julienned (thinly sliced)
* 1/4 cup loosely packed cilantro leaves, chopped
* 1/4 teaspoon salt (or more to taste)
* Pinch black pepper


For Chicken
* See my How To: Perfectly Cooked Chicken Breast
For Roasted Blueberry-Basil Salsa
* Preheat oven to 450 F.
* On a baking sheet, arrange whole blueberries in a single layer, and roast for about 10 minutes. Reserve 1/2 cup chopped blueberries (to mix in later -- nice balance with the non-roasted berries as well).
* Let roasted blueberries cool for about 5 minutes.
* In a medium-sized bowl, combine all ingredients.
* And enjoy! Best served over chicken.


A perfectly cooked chicken breast topped with a sweet, tangy, & spicy salsa... now THAT is my kind of summertime meal. It's intriguing, refreshing, and fills you up without weighing you down. As you can see (and will taste), the stars of the show are the bright, fragrant blueberries and basil. Also, the blueberries are roasted!! You know how I love roasting my fruit and veggies. :) By roasting the blueberries, it sweetens and deepens their flavor. The sweetness is then contrasted with the heat and salt of the salsa, and altogether it is perfectly balanced with the savoriness of the chicken. If you are pressed for time or want a less sweet salsa, just forego roasting the blueberries. Either way, you are going to LOVE this! Hope you give it a go -- it's a quick and scrumptious meal that you will feel great about eating and sharing!

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Monday, August 20, 2012 - 10:53am


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