Strawberry Chicken

When I saw this recipe on Andrea The Kitchen Witch's website, I immediately thought of summer.  And boy is it beginning to look a lot like summer here...or should I say it's beginning to feel a lot like summer.  The other day we reached our highest temperature of the year so far...88 degrees Fahrenheit.  Don't worry folks, it will be 110 in no time...YIPPY!

Anyway, we were talking summer.. yes, summer and strawberries and Andrea's strawberry chicken recipe.  I love Andrea's blog.  She makes some really amazingly wonderful recipes.  She is dedicated to making her family the heathiest, wholest foods she can. She cooks with out processed foods and makes as much as she can from scratch.  She conjures up some amazing spells in her kitchen.  This recipe is one of many.

Even Chris, who was a bit hesitant about it at first, loved it.  It was so light and fresh and sweet and savory.  Andrea cooked her chicken in a cast iron pan (God love her for her love for cast iron!) but since this dish was so summery to me, I decided to grill it.  I have a feeling that either way, the dish is going to be a hit in your house.

Strawberry Chicken

Recipe courtesy of Andrea, The Kitchen Witch
Serves 2
Ingredients:
2 chicken breasts
1 Tablespoons soy sauce
juice and zest of 1 lime, divided
2 green onions
1 teaspoon ground ginger
2 cloves garlic, roughly chopped
2 pinches kosher salt
few grinds black pepper
1/2 lb strawberries (about 4-5 per person)
1 teaspoon honey

Directions:
Mix lime 1/2 the zest and juice, soy, salt, pepper, onions, garlic and ginger together. Pour over chicken and allow to marinate for 1 hour.

Hull strawberries and dice berries into 1/2 in pieces. Make a dressing for berries out of remaining lime zest and juice and a drizzle of agave nectar (about 1/2 t). Pour dressing over diced berries, stir well to coat. Allow fruit to macerate (fancy word for marinating fruit) while chicken cooks. 

Cook chicken in a heavy bottom pan or on a preheated grill for about 5-7 minutes on 1st side or until deeply golden browned and edges are opaque. Flip chicken, cook on 2nd side until internal temp is 160*. Serve and enjoy (and you will, don't worry)!