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Grilled Chicken with Salsa

Grilled Chicken with Salsa

I understand summer season has actually gotten here when I make this grilled chicken dish with all its fresh active ingredients. The vibrant salsa is rupturing with spicy taste.– Julie Simpson, North Aurora, Illinois.

Components

  • 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, sliced
  • 1 cup cubed fresh pineapple
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup sliced red onion
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and carefully sliced

Directions

  • In a big resealable plastic bag, combine the first eight ingredients; include chicken. Seal bag and rely on coat; cool for 4 hours. In a small bowl, combine salsa ingredients. Cover and refrigerate up until serving.
  • Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or till a thermometer reads 170 °. Serve with salsa.
Editor’s Note

Use non reusable gloves when cutting hot peppers; the oils can burn skin. Prevent touching your face.

Nutrition Truths

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

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