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Grilled Caribbean Lime Chicken

Grilled Caribbean Lime Chicken
With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma
8 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons Greek seasoning
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • SALSA:
  • 2 large tomatoes, seeded and chopped
  • 1 cup diced fresh pineapple
  • 2/3 cup cubed California Avocado
  • 2 green onions, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large resealable plastic bag, combine the lime juice, oil,
  • garlic and Greek seasoning; add the chicken. Seal bag and turn to
  • coat; refrigerate for 2 hours. In a small bowl, combine salsa
  • ingredients. Chill until serving.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill chicken, covered, over medium
  • heat or broil 4 in. from the heat for 5-8 minutes on each side or
  • until a thermometer reads 170°. Serve with salsa. Yield: 8
  • servings.
© Taste of Home 2013

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Grilled Caribbean Lime Chicken (continued)

Nutrition Facts: 1 chicken breast half with 1/3 cup salsa equals 260 calories, 10 g fat (2 g saturated fat), 94 mg cholesterol, 371 mg sodium, 7 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.
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