Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 25%
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 40.7g
  • Carbohydrate: 15.9g
  • Fiber: 1.5g
  • Cholesterol: 108mg
  • Iron: 1.8mg
  • Sodium: 540mg
  • Calcium: 44mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy