Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa Recipe
Becky Luigart-Stayner
Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Prepare grill.

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.

Note:

David Bonom,

August 2007
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