Grilled Chicken Breasts with Plum Salsa Recipe Print Page

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Photo by: Randy Mayor; Melanie J. Clarke

Grilled Chicken Breasts with Plum Salsa

This dish has a nice combination of flavors from the spice-rubbed grilled chicken and the sweet salsa with a touch of heat from the hot sauce. Peaches, nectarines, or pineapple can be used in place of the plums to make the salsa.

Cooking Light AUGUST 2001

Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup salsa)

Ingredients

Chicken:
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil

Plum Salsa:
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh or 1 teaspoon dried cilantro
2 tablespoons chopped red onion
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt

Preparation

To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.

Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.

While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.

Nutritional Information

Amount per serving

Calories: 203
Calories from fat: 26%
Fat: 5.8g
Saturated fat: 1.2g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 2.1g
Protein: 27.1g
Carbohydrate: 9.8g
Fiber: 1g
Cholesterol: 72mg
Iron: 1.3mg
Sodium: 431mg
Calcium: 24mg

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Grilled Chicken Breasts with Plum Salsa recipe