Ya'll… this grilled balsamic chicken with strawberry avocado salsa is giving major summer vibes! It's sweet, tangy, juicy, and the perfect balance of savory + fresh. Whether you're making it for a quick weeknight dinner or showing off at your next BBQ, this bowl is sure to turn heads!
If you love this recipe, you will some of my other summer favorites! This recipe was inspired by my easy and healthy bruschetta chicken, you will also love my air-fryer salmon bites with strawberry salsa, and my Trader Joe's Bruschetta Chicken (only 5 ingredients!)
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Ingredients
It’s one of those recipes that looks super fancy but is secretly SO easy to throw together! You’ll marinate some chicken in a dreamy balsamic mixture, grill it to perfection, and serve it over fluffy quinoa with the most refreshing strawberry avocado salsa on top. I mean... does it get better than that!?
Grilled Balsamic Chicken:
- Boneless skinless chicken breasts – juicy, lean protein to anchor your bowl.
- Balsamic vinegar – adds tang and depth that pairs beautifully with strawberries.
- Olive oil – helps tenderize the chicken and bind all those flavors together.
- Honey – adds a subtle sweetness that balances the tang.
- Dijon mustard – gives a little zip and helps emulsify the marinade.
- Cloves garlic, minced – always a must for extra flavor!
- Salt + pepper to taste – essential for seasoning.
Strawberry Avocado Salsa:
- Fresh strawberries, chopped or quartered – juicy, sweet, and the ultimate warm-weather fruit.
- Avocado, diced – creamy, healthy fats to round out the dish.
- Fresh basil sprigs, sliced – adds a bright, herby twist.
- Lime Juice – brings freshness and ties everything together.
- Olive oil – helps the salsa ingredients mingle.
- Salt + pepper to taste – for balance.
- Low sugar balsamic glaze – extra flavor and that beautiful glossy finish!
For Serving:
- Dry quinoa – fluffy, fiber-packed, and perfect for soaking up all the flavors.
See recipe card for quantities.
Instructions
- Step 1: Marinate the chicken.In a bowl, whisk together balsamic vinegar, olive oil, honey, Dijon, garlic, salt, and pepper. Add the chicken breasts and toss to coat. Cover and marinate for at least 20 minutes (or until you lose patience!).
- Step 2: Cook the quinoa.
Prepare 1.5 cups of dry quinoa according to the package directions. Fluff with a fork and set aside.
- Step 3: Make the salsa.
While the chicken and quinoa are doing their thing, make your strawberry avocado salsa! In a bowl, combine strawberries, avocado, basil, lime juice, a drizzle of olive oil, salt, pepper, and a drizzle of balsamic glaze. Gently toss and set aside to let the flavors develop. SO GOOD!
- Step 4: Grill the chicken.
Heat your grill (or grill pan!) to medium-high heat and cook the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F. - Assemble the bowls.
Add cooked quinoa to the bottom of your bowls, top with sliced grilled chicken, and pile on that fresh salsa. Finish it off with one final drizzle of balsamic glaze for good measure!
Serve & enjoy!Get ready for compliments. This dish is a total crowd-pleaser!
Substitutions
- Quinoa: Swap with white rice, brown rice, or even farro.
- Avocado: Not an avocado fan? Try diced cucumber for crunch!
- Balsamic glaze: Use a balsamic reduction or just extra balsamic vinegar and olive oil.
- Honey: Maple syrup works too or hot honey!
- Strawberries: Try chopped peaches, pineapple or even mango next time.
- Chicken: Works great with chicken thighs or even shrimp.
This recipe is already gluten-free and dairy-free as is.
Variations
- Spicy - add some fresh jalapeno or serrano pepper to the strawberry salsa to add a kick!
- Deluxe - Add a handful of arugula for some peppery greens.Add a handful of arugula for some peppery greens. Sprinkle with feta or goat cheese for a creamy tang (if dairy works for you).
This recipe already kid-friendly as is!
Equipment
All you need to make this easy dinner is:
- Medium mixing bowls
- Grill or grill pan
- Sharp knife + cutting board
- Tongs
- Small saucepan (for quinoa)
- Measuring cups/spoons
Storage
Store leftovers in an airtight container for up to 3 days. Keep the salsa and chicken separate if meal prepping so everything stays fresh. Quinoa also freezes well!
Christina's Dietitian Tip:
This bowl is packed with protein, fiber, healthy fats, and antioxidants—a total nutrient powerhouse! Strawberries and basil offer a fresh burst of vitamin C, while quinoa keeps you full and satisfied. The healthy fats from avocado and olive oil help your body absorb all that goodness even better!
FAQ
Yes! Just keep the salsa, quinoa, and chicken stored separately and assemble when ready to eat.
No worries! Use a grill pan or even a large skillet on the stove.
Try grilled shrimp, salmon, or even tofu for a vegetarian twist.
This grilled balsamic chicken with strawberry avocado salsa might just be your new favorite summer dinner! It’s light, flavorful, and perfect for when you want something quick but still totally delicious. Let me know if you try it!!
Dinner
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Grilled Balsamic Chicken with a Strawberry and Avocado Salsa
Equipment
- Medium mixing bowls
- grill or grill pan
- Sharp knife + cutting board
- Tongs
- Small saucepan (for quinoa)
- Measuring cups/spoons
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2–3 large garlic cloves minced
- Salt + pepper to taste
For the Strawberry Avocado Salsa:
- 1 cup strawberries chopped
- 1 avocado diced
- 10–12 fresh basil sprigs sliced
- 1 Juice of lime
- 1 tablespoon Olive oil
- 1 drizzle Balsamic glaze
- 1 pinch salt and pepper
Serve over:
- 1.5 cups dry quinoa
Instructions
- Marinate the chicken: In a bowl, whisk together balsamic vinegar, olive oil, honey, Dijon, garlic, salt, and pepper. Add the chicken breasts and toss to coat. Cover and marinate for at least 20 minutes (or until you lose patience).
- Cook the quinoa: Prepare 1.5 cups of dry quinoa according to the package directions. Fluff with a fork and set aside.
- Make the salsa: While the chicken and quinoa are doing their thing, make your strawberry avocado salsa! In a bowl, combine strawberries, avocado, basil, lime juice, a drizzle of olive oil, salt, pepper, and a drizzle of balsamic glaze. Gently toss and set aside to let the flavors develop. SO GOOD!
- Grill your chicken: Heat your grill (or grill pan!) to medium-high heat and cook the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing.
- Assemble the bowls: Add cooked quinoa to the bottom of your bowls, top with sliced grilled chicken, and pile on that fresh salsa. Finish it off with one final drizzle of balsamic glaze for good measure!Serve & enjoy! Get ready for compliments. This dish is a total crowd-pleaser!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Megan Martino says
Do the calories include the quinoa?
christina.klapper says
Yes they do!
Bethany says
This marinade was delicious! The strawberry avocado basil salsa was a fresh and interesting combo. Definitely a fun summer meal to try!
christina.klapper says
I am so happy you enjoyed this Bethany!!