Santa Fe Grilled Chicken

Lime juice adds tanginess to the chicken and jalapeño pepper adds heat to the fresh tomato salsa.


4 servings (serving size: 1 chicken breast half and about 1/2 cup tomato mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 240
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.4 g
Carbohydrate 8 g
Fiber 1.5 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 266 mg
Calcium 32 mg


4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh lime juice
2 teaspoons olive oil
1 3/4 cups diced plum tomato (about 3/4 pound)
1/3 cup chopped onion
3 tablespoons minced fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon minced seeded jalapeño pepper
Cooking spray


1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper; place in a shallow dish.

2. Combine lime juice and olive oil in a small bowl; stir well, and pour over chicken. Cover chicken, and marinate in refrigerator 3 hours, turning occasionally.

3. Combine tomato and next 4 ingredients in a small bowl. Cover and chill thoroughly.

4. Prepare grill.

5. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; cover and grill 5 to 6 minutes on each side or until done. Serve with chilled tomato mixture.

carbo rating: 7