This very low-carb and low-sodium strawberry jalapeño salsa over grilled chicken is a fresh and flavorful dish. Juicy strawberries add sweetness, while jalapeño gives a gentle kick. Paired with grilled chicken, it’s a simple way to enjoy a mix of sweet, spicy, and savory flavors in one easy meal.
How to Make Strawberry-Jalapeño Salsa Over Grilled Chicken
This dish comes together in just 30 minutes, pairing simply seasoned grilled chicken breast with a bright, no-cook salsa of fresh strawberries, tomato, shallot, jalapeño, and cilantro. It’s a light, protein-forward meal that’s perfect for warm weather, meal prep, or any night you want big flavor without a lot of added carbs or sodium.
Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 6 |
| Serving Size | 1 chicken breast + 2 tbsp salsa |
| Calories | ~200 kcal per serving |
| Carbohydrates | ~3g per serving |
| Net Carbs | ~2.5g per serving |
| Fiber | 0.5g per serving |
| Protein | 36g per serving |
| Fat | 4g per serving |
| Diet Type | Low-carb, low-sodium, high-protein, gluten-free |
Nutrition values are estimates based on the ingredients and amounts listed below, and may vary slightly by brand and portion size.
Ingredients
Makes 6 servings
| Ingredient | US | Metric |
|---|---|---|
| Boneless, skinless chicken breasts (halved, 8 oz each) | 3 whole | 3 whole |
| Nonstick cooking spray | 3 sprays | 0.75 g |
| Kosher salt | 1/4 tsp | 1/4 tsp |
| Black pepper (freshly cracked) | 1/4 tsp | 1/4 tsp |
| Fresh strawberries (small, diced) | 1 pint | 1 pint |
| Roma (plum) tomatoes (seeded and small diced) | 4 medium | 4 medium |
| Shallots (minced) | 1 small | 1 small |
| Jalapeño pepper (minced) | 1 small | 1 small |
| Fresh lime juice | 2 tbsp | 2 tbsp |
| Extra virgin olive oil | 1 tbsp | 1 tbsp |
| Garlic (minced) | 2 cloves | 2 cloves |
| Fresh cilantro (loosely packed, chopped) | 1/4 cup | 1/4 cup |
Step-By-Step Instructions
- Preheat a grill pan over medium-high heat. Season the chicken with salt and pepper and spray lightly with cooking spray. Grill the chicken until cooked through, 6–7 minutes per side.
- Meanwhile, make the salsa by combining the strawberries, tomatoes, shallot, jalapeño, lime juice, garlic, olive oil, and cilantro. Stir to combine.
- Divide the chicken between plates and top with the salsa.
Why This Recipe Works
- Chicken breast is naturally low in carbohydrates and high in protein, making it a solid base for a low-carb, low-sodium meal.
- Fresh strawberries add natural sweetness to the salsa without needing any added sugar.
- Jalapeño pepper provides a gentle kick of heat that balances the sweetness of the strawberries, and the amount can easily be adjusted to taste.
- Lime juice and olive oil bring acidity and healthy fat to the salsa, brightening the overall flavor without adding meaningful carbohydrates.
- Kosher salt used sparingly, along with fresh herbs and citrus for flavor, keeps this dish naturally low in sodium compared to many bottled dressings or marinades.
Tips for the Best Results
- Halve the chicken breasts evenly so they cook through at the same rate on the grill.
- Don’t overcrowd the grill pan. Cooking the chicken in batches if needed helps it sear properly instead of steaming.
- Seed the tomatoes before dicing to keep the salsa from becoming watery.
- Adjust the jalapeño to your spice preference. Removing the seeds and ribs will result in a milder salsa, while keeping them in adds more heat.
- Make the salsa while the chicken grills to save time and ensure both components are fresh when the dish is plated.
Storage Tips
- Refrigerator: Store cooked chicken and salsa separately in airtight containers for up to 3 days.
- Meal prep: Grill the chicken in advance and reheat gently before topping with freshly made salsa for the best texture and flavor.
- Salsa freshness: The strawberry-jalapeño salsa is best made fresh or within a few hours of serving, as the strawberries can release liquid over time.
Delicious Variations to Try
- Strawberry-Jalapeño Salsa Over Grilled Fish: Swap the chicken for grilled white fish, such as tilapia or cod, for a different protein option.
- Mango-Strawberry Salsa: Add a small amount of diced mango to the salsa for extra sweetness and tropical flavor.
- Extra-Spicy Version: Add a second minced jalapeño or a pinch of cayenne pepper for more heat.
- Grilled Shrimp Version: Use grilled shrimp instead of chicken breast for a lighter, faster-cooking main.
Frequently Asked Questions
Is this recipe low-carb? Yes, this dish is very low in carbohydrates, with each serving containing approximately 3 grams of total carbs, thanks to the lean chicken and fresh, low-starch salsa ingredients.
Can I make the salsa ahead of time? The salsa is best made fresh, but it can be prepared up to a few hours in advance and stored in the refrigerator. Keep in mind the strawberries may release some liquid the longer it sits.
How spicy is this dish? With just one small minced jalapeño across the whole batch, this salsa has a mild to moderate heat level that can easily be adjusted by adding more or less pepper, or removing the seeds and ribs.
Can I grill the chicken outdoors instead of using a grill pan? Yes, this recipe works equally well on an outdoor grill. Follow the same seasoning steps and grill over medium-high heat for about 6–7 minutes per side, or until cooked through.
Final Thoughts
Strawberry-Jalapeño Salsa Over Grilled Chicken is a bright, low-carb, low-sodium dinner that balances sweet, spicy, and savory flavors in every bite. With simply seasoned grilled chicken and a fresh, no-cook salsa, this dish comes together in just 30 minutes and makes for a satisfying, protein-packed meal any night of the week.