Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa Recipe Print Page

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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 jalapeÃ±o 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