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Sesame-Chile Chicken with Gingered Watermelon Salsa

Randy Mayor
Yield 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
Combine diced watermelon with other vitamin C-containing ingredients such as bell pepper and lime juice to make a sweet and tangy salsa for the spicy grilled chicken. To make preparation of the salsa easy, buy a container of cubed watermelon in the produce section of the grocery store and cut the chunks up into smaller pieces.

Ingredients

  • Chicken:
  • 2 tablespoons low-sodium soy sauce
  • 1 to 2 tablespoons chili sauce with garlic
  • 1 tablespoon dark sesame oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Salsa:
  • 2 cups diced seeded watermelon
  • 1/4 cup diced yellow bell pepper
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons mirin (sweet rice wine)
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • 1 jalapeño pepper, seeded and minced
  • Remaining ingredients:
  • 1/4 teaspoon salt
  • Cooking spray
  • Cilantro sprigs (optional)
  • Lime wedges (optional)

Nutrition Information

  • calories 247
  • caloriesfromfat 17 %
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 1.5 g
  • polyfat 1.5 g
  • protein 40.2 g
  • carbohydrate 8.7 g
  • fiber 0.7 g
  • cholesterol 99 mg
  • iron 1.8 mg
  • sodium 722 mg
  • calcium 27 mg

How to Make It

  1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

  2. Prepare grill.

  3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

  4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.