Strawberry Mint Chicken

Fresh and healthy, this Strawberry Mint Chicken is a perfect lunch or dinner option for Summer!

This chicken is simple but so so good. The strawberry and mint sauce is absolutely sublime. One of the most perfect sauces for grilled chicken in my opinion. This dish is sweet but is balanced perfectly by the green onions and coarse black pepper. 

*I like to use chicken cutlets in this dish. Usually cutlets are a chicken breast cut into about three slices lengthwise. They're thin and cook super quick. The chicken in these pictures is a chicken breast half. I simply took two large chicken breast and sliced them in half lengthwise. They cook in about 5 to 6 minutes per side.

Strawberry Mint Chicken
Serves 4
Adapted from Taste of Home

• 4 (6 oz) chicken breasts halves OR 6 to 8 (3 oz) chicken cutlets*
• 1 cup fresh strawberries, chopped
• 1/2 cup (no sugar added) white grape juice 
• 1/2 cup water
• 1 tablespoon white wine vinegar
• 1 tablespoon cornstarch
• 2 teaspoons chopped fresh mint
• 1 teaspoon agave nectar (optional)
• 1/8 teaspoon nutmeg
• salt & coarse ground pepper
• olive oil
• sliced green onion, for serving

Add the cornstarch, water, grape juice, vinegar, agave, nutmeg, and a sprinkling of salt and pepper to a saucepan. Whisk until smooth and put over medium heat. Stir in strawberries and bring to a boil. Simmer, uncovered, for 3 to 5 minutes, or until thickened and berries are soft. Remove from heat and stir in mint. Set aside.

Pat the chicken dry with a paper towel or kitchen towel. Using a pastry brush, brush a small amount of oil onto the chicken. Sprinkle with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat. Add chicken and cook on both sides, about *5 to 6 minutes a side (less for the cutlets 3 to 4 minutes per side), or until no longer pink. Remove chicken from the pan and move to a serving platter. Pour the sauce over the chicken and sprinkle with the green onions.