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

recipe

Coulis is a French term referring to a thick purée or sauce.

Yield:

4 servings (serving size: 1 chicken breast half, 4 potato slices, 1 slice radicchio, 2 green onions, and 1/4 cup papaya coulis)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

October 1997
My Notes

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

Add Note