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
Total TimePrep/Total Time: 30 min.
- 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
- 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 rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 231 calories, 8g fat (3g saturated fat), 73mg cholesterol, 263mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Originally published as Chicken with Garden Salsa in Healthy Cooking October/November 2009