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5 from 1 vote

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
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 30g | Fat: 17g