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Kiwi Infused Peruvian Chicken with Citrus Kiwi Salsa

Ingredients

For Marinade:

  • 5 boneless, skinless chicken breasts
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp white vinegar
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • salt and pepper, to taste
  • 1 Green kiwi fruit, scooped and mashed
  • 2 SunGold kiwi fruit, scooped and mashed
  • 3 tbsp orange juice
  • 1 tbsp lime juice

For Citrus Kiwi Salsa:

  • 1 Green kiwi fruit, peeled and diced
  • 2 SunGold kiwi fruit, peeled and diced
  • 1 orange, peeled and diced
  • 2 tbsp orange juice
  • 1 tsp lime juice
  • chopped mint, optional

Instructions

For Marinade:
In a small bowl, combine olive oil, white vinegar, cumin, paprika, onion powder, salt and pepper to create a paste. Place raw chicken on a pan and pour rub on top, evenly coating chicken. Cover with foil and set in fridge. In a clean bowl combine SunGold and Green kiwi fruit, orange juice and lime juice and mix well. Take chicken out of fridge and pour marinade on top until chicken is fully coated. Place back in refrigerator and marinate for an additional 1-2 hours.

Preheat oven to 475 degrees F. Transfer chicken to a clean pan and bake for 20-25 minutes or until chicken is cooked through, to an internal temperature of 165F. Remove from oven and let sit for 5-8 minutes.

For Citrus Kiwi Salsa:
In a small bowl, combine SunGold and Green kiwi fruit, orange, orange juice and lime juice and mix well and refrigerate. Top cooked chicken breast with citrus kiwi salsa and serve.

Recipe contributed by Kelly Sloan of Kelly’s Knack for Cooking.

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