Santa Fe Grilled Chicken

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

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup tomato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.4g
  • Carbohydrate: 8g
  • Fiber: 1.5g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 266mg
  • Calcium: 32mg


  • 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. 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. 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. 3. Combine tomato and next 4 ingredients in a small bowl. Cover and chill thoroughly.
  4. 4. Prepare grill.
  5. 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.
  6. carbo rating: 7
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