Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf

Ingredients	Amount
Marinated chicken
Olive oil	¼ cup
Blueberries, fresh	¼ cup
Blueberry juice	3 Tbsp.
Chipotle en adobo	4 tsp.
Garlic, minced	1 Tbsp.
Oregano, minced	1 Tbsp.
Lime juice	2 Tbsp.
Kosher salt	½ tsp.
Chicken breast, skinless	8 ea.
Blueberry salsa
Blueberries, fresh	1 cup
Peaches, frozen diced	½ cup
Olive oil	2 Tbsp.
Lime juice	2 Tbsp.
Shallot, minced	1 Tbsp.
Serrano pepper, stemmed and seeded, minced fine	1 Tbsp.
Kosher salt	½ tsp.
Cayenne pepper	¼ tsp.
Chile-Sautéed Spinach (recipe here)
Rice Pilaf (recipe here)

Method

1. For the marinade: Combine the olive oil, chipotle peppers, blueberries, juice, garlic, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.

2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.

3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.

4. Serve chicken sliced over a bed of rice pilaf and sautéed spinach, garnished with the blueberry salsa.

Yield: 8 portions