The Incredible, Versatile Strawberry

So Berry Good

It’s strawberry season, and we knew we couldn’t let it pass by without sharing easy and delicious ways to enjoy this sensational fruit. First up is an on-the-go breakfast that’s great for kiddos (but adults secretly love it too!) Then we have a simple but amazing chicken dish featuring a strawberry salsa that can double as lunch or a light dinner. And, of course, you’ll want to save room for dessert!

Try one of our strawberry creations and share a pic with #TakingOnHealthy.


Breakfast on a Stick

For a fun summer breakfast on the go, you have to try our strawberry banana peanut butter toast on a stick. A little sweet and a little savory, these are simple and nutritious, and they come together in 10 minutes. They also make a great snack!

Ingredients:

  • 4 slices 100 percent whole-grain bread (toasted)
  • 5-6 large strawberries, sliced into discs
  • 1 large banana, sliced into discs
  • 4 tablespoons peanut butter or almond butter

Options:

Honey or pure maple syrup for drizzling
Ground cinnamon
Powdered sugar

Directions:

  1. Slice your fruit while you toast your bread; set aside.
  2. Spread each slice of toast with your favorite nut butter and combine into two sandwiches.
  3. Slice into quarters and skewer, alternating with the banana and berries. Note: Skewers can be sharp so be sure to keep an eye on children.
  4. Drizzle with honey and sprinkle with cinnamon and powdered sugar if desired.

Nutrition information per serving:

Serving size: 1 kabob
Makes: 2

Calories:350
Total fat:14 g
Carbs:52 g
Protein:13 g
Fiber:6 g
Sugar:12 g
Sodium:301 mg

Chicken Cutlets with Strawberry-Avocado Salsa

When we said delicious, we really meant it. Seriously, guys, this dish has it all. Sweet and bright with a hint of spice, plus plenty of protein, this is a meal you’ll serve all summer long. You can even turn up the taste by adding a grilled portobello mushroom to your chicken fillet. If you don’t like poultry or are trying to add more veggies in your diet, substituting the mushrooms for the chicken is equally delicious and makes the entire recipe vegan. Want to earn extra points with the fam? Whip up our roasted strawberry mousse to go with it!

Ingredients:

  • 1 1/2 cups chopped strawberries
  • 1/2 cup diced, peeled ripe avocado
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 4 chicken breast cutlets (4 ounces each)
  • 1/4 teaspoon fresh ground black pepper
  • 4 lime wedges

Directions:

  1. Combine strawberries, avocado, jalapeño, cilantro, lime juice and 1/4 teaspoon salt in a small bowl; toss to combine.
  2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with pepper and remaining 1/2 teaspoon salt. Add chicken to pan; cook 4-5 minutes on each side or until done.
  3. Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

Nutrition information per serving:

Serving size: 1 chicken cutlet and 1/2 cup salsa
Makes: 4

Calories:211
Fat:9 g
Carbs:7 g
Protein:25 g
Fiber:3 g
Sodium:535 mg
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