2day's recipe: Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Today's recipe is a family & client favorite.  The Watermelon salsa is wonderful with fish and pork.  I love it with salmon and let's face it, I really don't like salmon all that much.  So I'm always looking for ways to enhance fish, this salsa is one of my summertime answers.  Enjoy :-)  oh - I served it with jasmine rice with cilantro (could add black beans)

   Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa

Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts. Outstanding Rate brown rice, black beans with cilantro and green onions Ingredients 1 tablespoon chopped fresh oregano 1 tablespoon extravirgin olive oil 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/2 teaspoon salt 3 garlic cloves minced 4 (6-ounce) skinless boneless chicken breast halves Cooking spray 2 cups (1/2-inch) cubed seeded watermelon 1 cup (1/2-inch) cubed peeled ripe mango 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small) 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1/4 teaspoon salt

InstructionsCombine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.


Yields: 4 Servings

Cooking Light, AUGUST 2007
notes:  Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

CALORIES 304 (25% from fat); FAT 8.3g (sat 1.8g,mono 4.1g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 108mg; CALCIUM 44mg; CARBOHYDRATE 15.9g; SODIUM 540mg; PROTEIN 40.7g; FIBER 1.5g

Cuisine: