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Grilled Chicken with Salsa

Total Time

Prep: 25 min. + marinating Grill: 10 min.

Makes

4 servings (3 cups salsa)

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. —Julie Simpson, North Aurora, Illinois

Ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • TOMATO-PINEAPPLE SALSA:
  • 4 plum tomatoes, chopped
  • 1 cup cubed fresh pineapple
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped red onion
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped

Directions

  1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
  2. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 185 calories, 4g fat (1g saturated fat), 63mg cholesterol, 178mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

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