This Grilled Chicken with Cucumber Salsa, heirloom cherry tomatoes & garlic ranch baby potatoes is a delicious, low carb summer recipe ready in 45 minutes!
Hello, hi, how it’s going?!
I’m coming back at ya when one of my favourite summer grilling recipes now that I’m fresh off vacation. Oh summer, how I missed you. That’s the thing with being a food blogger. You spend a lot of time indoors shooting food and answering emails and playing around on social media but sometimes you really actually forget to go outside.
I mean, I’m not sure I even know how the weather has been this season until this past week. All the BBQing I’ve been doing for the blog and other photography clients is definitely not enough outdoor time for me.
Basically, when I’m as busy as I am I try to make sure I’m cooking up quick and easy dinners that are filled to the brim with summer flavours but don’t take all night to make. This Grilled Chicken with Cucumber Salsa sure hits that target!
And if you have time, you really have to whip up these garlic ranch baby potatoes. They are the BOMB! You can get them started ahead of time on the grill while you’re seasoning the chicken and mixing up the cherry tomato and cucumber salsa. Just cut a bunch of baby potatoes in half, then toss with dried ranch seasoning, a bit of garlic, some lemon juice, olive oil and salt & pepper in a foil packet. Cook for 30 minutes or so and you’re golden!
Such an easy weeknight side dish but over the top delicious. Try it with some local fingerling potatoes too – I’m seeing them at all the summer farmer’s markets around here and dying to get my hands on some!
Now let’s get into the nitty gritty details of this Grilled Chicken with Cucumber Salsa recipe.
First off, the seasoning for the chicken is so easy. Just a bit of garlic powder, paprika, salt and pepper. Kind of like a seasoning salt of sorts. I use this combo on lots of meat for the grill and it’s a super simple way to jazz up an ordinary chicken breast.
I should also mention that the chicken doesn’t really need much flavour because you’ll be topping it with the cherry tomato and cucumber salsa. If you’re really in a pinch, just slice the breasts in half lengthwise (they cook SUPER fast this way!) and season with a bit of salt and pepper. Grill on high heat 4-5 minutes each side for those perfect grill marks (yep, that’s the secret!) and you’ve got dinner ready in 8 minutes or so.
Umm, yes please!!!
While the chicken is cooking, whip up the salsa. Add in pretty much ALL the summer veggies. This is another produce drawer dump recipe where you get use up what’s going back and add it to your meal.
I diced up some cucumber and sliced up some heirloom cherry tomatoes (I’m pretty obsessed this time of year, especially when it comes to BLT and Santa Fe Chicken Salads) then mixed ’em together with some lime juice, cilantro, red onion and salt. Boom, done.
Freshly diced bell peppers and sweet corn would also work amazingly in this salsa but unfortunately I only had so much time to throw this together. Don’t you love when things come together so quick and easy?
Will you be making this Grilled Chicken with Cucumber Salsa?
I am dying over how easy this recipe is and if I could eat a variation of this everyday, I would. You just can’t go wrong with a fresh veggie salsa and a lean grilled protein. It hits all the targets of healthy eating and is super delicious. LOVE!