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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

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

Cooking Light AUGUST 2007

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

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.

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
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Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa recipe

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