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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.

Ann Taylor Pittman
Recipe by Cooking Light June 2005

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Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

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

  • 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.

Nutrition Facts

247 calories; calories from fat 17%; fat 4.6g; saturated fat 0.9g; mono fat 1.5g; poly fat 1.5g; protein 40.2g; carbohydrates 8.7g; fiber 0.7g; cholesterol 99mg; iron 1.8mg; sodium 722mg; calcium 27mg.
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