Marinated Grilled Chicken With Watermelon Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light. Ingredients:
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves |
1 tablespoon olive oil |
1 teaspoon chili powder |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
3 garlic cloves, minced |
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs |
2 cups watermelon, in 1/2 inch dice |
1 cup mango, in 1/2 inch dice (or canned peaches) |
1/4 cup red onion, finely chopped |
2 tablespoons cilantro, finely chopped |
2 tablespoons jalapeno peppers, seeded and finely chopped |
1 tablespoon lime juice |
1/2 teaspoon sugar |
1/4 teaspoon salt |
Directions:
1. Combine first 6 ingredients in a zipper bag and mix.
2. Add chicken, seal, and smoosh around to coat.
3. Refrigerate 4 hours, turning occasionally.
4. Combine salsa ingredients and stir.
5. Plate chicken on pre-heated grill coated with cooking spray.
6. Grill 5 minutes on each side, less for thighs, or until cooked through.
7. Serve with salsa.
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