Directions:
- For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
- For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
- For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.65 Kcal (610 kJ) | ||
| Calories from fat | 50.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 4% | |
| Sodium | 745.52mg | 31% | |
| Potassium | 384.67mg | 8% | |
| Total Carbs | 19.88g | 7% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 92.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 53.47 Kcal (224 kJ) | ||
| Calories from fat | 18.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 9% | |
|---|---|---|---|
| Cholesterol | 4.27mg | 4% | |
| Sodium | 273.72mg | 31% | |
| Potassium | 141.24mg | 8% | |
| Total Carbs | 7.3g | 7% | |
| Sugars | 2.13g | 23% | |
| Dietary Fiber | 1.53g | 17% | |
| Protein | 2.3g | 13% | |
| Vitamin C | 7.5mg | 34% | |
| Iron | 0.7mg | 11% | |
| Calcium | 33.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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