Grilled Chicken with Salsa
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 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
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1/4 cup lemon juice
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2 tablespoons lime juice
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2 tablespoons orange juice
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1 tablespoon canola oil
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1 teaspoon sugar
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 boneless skinless chicken breast halves (4 ounces each)
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TOMATO-PINEAPPLE SALSA:
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4 plum tomatoes, chopped
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1 cup cubed fresh pineapple
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1/2 cup chopped sweet red pepper
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1/3 cup chopped red onion
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1/4 cup lime juice
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3 tablespoons minced fresh cilantro
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1 jalapeno pepper, seeded and finely chopped
Directions
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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.
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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.
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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