Grilled Chicken with Fruit Salsa
Photography: Randy Mayor; Styling: Jan Gautro
Ingredients
- Chicken:
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/2 cup low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon lemon pepper
- 2 garlic cloves, minced
- 6 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Salsa:
- 1 1/2 cups cubed pineapple
- 3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
- 3/4 cup coarsely chopped orange sections
- 1/2 cup chopped peeled mango
- 1/2 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small jalapeño pepper, seeded and chopped
Preparation
To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.
Prepare grill or broiler.
Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.
Print
- Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin' marinade for grilled chicken. Fruit salsa adds sweetness and crunch to this tropical dish.
Nutritional Information
| Calories per serving: | 257 |
|---|---|
| Calories per serving: | 9% |
| Fat per serving: | 2.6g |
| Saturated fat per serving: | 0.6g |
| Monounsaturated fat per serving: | 0.6g |
| Polyunsaturated fat per serving: | 0.6g |
| Protein per serving: | 40.9g |
| Carbohydrates per serving: | 16.7g |
| Fiber per serving: | 2.7g |
| Cholesterol per serving: | 99mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 683mg |
| Calcium per serving: | 49mg |
This Recipe Is
Cooking Light
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