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Spiced Chicken with Melon Salsa

 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.
Nutritional 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.