Grilled Chicken with Cucumber Salsa
This Grilled Chicken with Cucumber Salsa, heirloom cherry tomatoes & garlic ranch baby potatoes is a delicious, low carb summer recipe ready in 45 minutes!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4 servings
Calories: 380kcal
- 4 chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
Garlic ranch baby potatoes
- 2 cups baby potatoes, sliced in half
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 package dry ranch seasoning
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
Cucumber salsa
- 1 cup Heirloom cherry tomatoes
- 1/2 cucumber
- 1 small red onion, diced
- 1/3 cup chopped cilantro
- 1 tbsp lime juice
- 1 clove garlic minced
- 1/2 tsp salt
Preheat BBQ to med-high heat. Alternatively, preheat oven to 450 F. Add ingredients for baby potatoes to a large foil packet and toss together. Cook for 30 minutes.
Meanwhile, slice chicken breasts in half lengthwise and rub in olive oil and spices. Grill for 4-5 minutes per side, then remove chicken from heat. Meanwhile, while chicken is cooking, mix together ingredients for salsa.
Serve salsa overtop of chicken and with garlic ranch baby potatoes or another side (rice would work well with this dish too!). Enjoy!
Calories: 380kcal | Carbohydrates: 31g | Protein: 30g | Fat: 17g