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Chicken with Garden Salsa for Two

Chicken with Garden Salsa for Two
“Fresh chiles vary greatly in taste and price. A fruity serrano gives this dish authentic Mexican flavor, but jalapenos cost less and are more commonly available. To save time, use canned tomatoes and corn in the salsa.” Mary Relyea - Canastota, NY
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup lime juice
  • 1-1/4 teaspoons olive oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup frozen corn, thawed
  • 1/2 medium tomato, chopped
  • 1/2 serrano pepper, seeded and chopped
  • 1/2 green onion, cut into 1/2-inch pieces
  • 1/8 teaspoon ground cumin
  • 1 slice Monterey Jack or pepper Jack cheese, halved

Directions

  • In a small bowl, combine the lime juice, oil, garlic salt and pepper.
  • Set aside 3 tablespoons. Pour remaining lime juice mixture into a
  • resealable plastic bag; add chicken. Seal and turn to coat; let
  • stand at room temperature for 10 minutes.
  • Meanwhile, in a small bowl, combine the corn, tomato, pepper, green
  • onion, cumin and 2 tablespoons reserved lime juice mixture. Cover
  • and refrigerate.
  • Drain and discard marinade from chicken. Using long-handled tongs,
  • moisten a paper towel with cooking oil and lightly coat the grill
© Taste of Home 2013

2 of 2

Chicken with Garden Salsa for Two (continued)

Directions (continued)

  • rack. Grill, covered, over medium heat or broil 4 in. from heat for
  • 5-6 minutes on each side or until a meat thermometer reads 170°,
  • basting twice with remaining lime juice mixture.
  • Top with cheese; grill or broil 1-2 minutes longer or until cheese is
  • melted. Serve with salsa. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half with 1/3 cup salsa equals 231 calories, 8 g fat (3 g saturated fat), 73 mg cholesterol, 263 mg sodium, 12 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013