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"Pump It Up" Grilled Chicken With Papaya-Jalapeño Coulis

Yield 4 servings (serving size: 1 chicken breast half, 4 potato slices, 1 slice radicchio, 2 green onions, and 1/4 cup papaya coulis)
Coulis is a French term referring to a thick purée or sauce.

Ingredients

  • 1 1/2 cups cubed peeled papaya
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons minced seeded red jalapeño pepper
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon lime juice
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 16 (1/4-inch-thick) slices red potato (1/4 pound)
  • Cooking spray
  • 1 head radicchio, cut lengthwise into 1/4-inch slices
  • 8 green onions

Nutrition Information

  • calories 224
  • caloriesfromfat 15 %
  • fat 3.7 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.7 g
  • protein 29.7 g
  • carbohydrate 18.6 g
  • fiber 2.4 g
  • cholesterol 72 mg
  • iron 2 mg
  • sodium 245 mg
  • calcium 79 mg

How to Make It

  1. Place first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in cilantro, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Set coulis aside.

  2. Drizzle 1 tablespoon lime juice over chicken. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over chicken and potato slices. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 10 minutes. Turn chicken, and continue to cook. Place potato slices on grill rack, and grill 5 minutes. Turn potato slices. Place radicchio and green onions on grill rack, and grill 3 minutes, turning after 1 1/2 minutes. Remove chicken, potatoes, radicchio, and green onions from grill. Serve with papaya coulis.