My philosophy on cooking for Passover is to avoid the fake stuff and go au natural. The more straight proteins, fruits and vegetables you can incorporate, the less Passover-y the food will taste!
This is a great dish to prepare when you are already chopping apples for your charoset. Chop some extras, squeeze a lime over them so they won’t brown while you’re doing everything else, and you can come back and add the rest of the ingredients later. The apple salsa is great over just about anything: fish, steak, chicken, over some spinach as part of a salad; you cannot go wrong!
Jen blogs at Mah zeh taim! How Delish!
Ingredients
Chicken Marinade
Makes enough for 2 lbs thin cut chicken breast
1 ½ cups apple juice
2 cloves garlic, sliced
1 teaspoon paprika
½ teaspoon salt
½ teaspoon fresh cracked pepper
2 teaspoons olive oil
Apple Salsa
2 Granny Smith Apples, finely diced
½ cup onion, finely diced
1 jalapeno, finely diced
Juice of 2 small limes
¼ cup apple juice
1 tablespoon sugar
¼ cup chopped cilantro (substitute basil or parsley if you don’t love cilantro)
Directions
For the chicken:
Combine all of the marinade ingredients in a Ziploc bag. Add chicken breast, seal and mix. Refrigerate for 2-6 hours.
Heat a grill pan or frying pan. Spray with olive oil. Cook the chicken for 4 minutes on each side, or until cooked through. Serve with apple salsa.
For the apple salsa:
Combine all of the ingredients and refrigerate for half an hour so the flavors meld.
