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Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa
Becky Luigart-Stayner
Yield

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

Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts.

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 2 cups (1/2-inch) cubed seeded watermelon
  • 1 cup (1/2-inch) cubed peeled ripe mango
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Nutrition Information

  • calories 304
  • caloriesfromfat 25 %
  • fat 8.3 g
  • satfat 1.8 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 40.7 g
  • carbohydrate 15.9 g
  • fiber 1.5 g
  • cholesterol 108 mg
  • iron 1.8 mg
  • sodium 540 mg
  • calcium 44 mg

How to Make It

  1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

  2. Prepare grill.

  3. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.