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Spiced Chicken with Melon Salsa

Both sweet and spicy, this summery entree from Roxanne Chan of Albany, California can be grilled or broiled. “It’s nutritious and delicious, “ says Roxanne. “To speed up preparation, I buy a container of mixed melon pieces at the supermarket.”

2 ServingsPrep: 20 min. Grill: 15 min.

Ingredients

1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon crushed red pepper flakes
2 boneless skinless chicken breast halves (5 ounces each)
SALSA:
1/3 cup each diced cantaloupe, honeydew and watermelon
2 tablespoons diced celery
1 green onion, finely chopped
2 teaspoons minced fresh mint or 1/4 teaspoon dried mint
2 teaspoons chopped crystallized ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon grated lime peel

Directions

In a small bowl, combine the salt, ginger, nutmeg and pepper flakes;
rub over chicken.
Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack. Grill, covered, over medium heat or
broil 6 in. from the heat for 6 minutes on each side or until a
thermometer reads 170°.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve with

2 of 2

Spiced Chicken with Melon Salsa (continued)

Directions (continued)

chicken. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half with 1/2 cup salsa equals 225 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 380 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.