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Sweet Salsa Chicken

 Sweet Salsa Chicken
“My family loves this saucy Southwestern-style chicken, and it fits well within my sensible meal plan,” Joanne Watters from Cobourg, Ontario shares. “Add fresh pasta and a tossed salad, and a satisfying dinner is served!”
6 ServingsPrep: 20 min. + marinating Bake: 20 min.


  • 1-1/2 cups salsa
  • 2/3 cup honey
  • 1/2 cup orange juice
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup Dijon mustard
  • 4 teaspoons olive oil
  • 1/2 teaspoon ground ginger
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons cold water


  • In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups
  • into a large resealable plastic bag; add the chicken. Seal bag and
  • turn to coat; refrigerate for 2 hours. Cover and refrigerate
  • remaining marinade.
  • Drain and discard marinade from chicken. Place the chicken in an
  • 11-in. x 7-in. baking dish coated with cooking spray; top with
  • reserved marinade.
  • Bake, uncovered, at 375° for 20-25 minutes or until a meat
  • thermometer reads 179° Remove chicken and keep warm.
  • In a small saucepan, combine cornstarch and cold water until smooth;
  • stir in pan juices. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with chicken.

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Sweet Salsa Chicken (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup sauce equals 251 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 1,039 mg sodium, 25 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.