Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

I know what you are thinking, another chicken recipe, HEY we are new at this!!! Jeff made this delicious seasonal recipe for Cooking Light but you still have few weeks to try it out.

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

Ingredients

• 1 tablespoon chopped fresh oregano
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 2 cups (1/2-inch) cubed seeded watermelon
• 1 cup (1/2-inch) cubed peeled ripe mango
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Nutritional Information

Calories:

304 (25% from fat)

Fat:

8.3g (sat 1.8g,mono 4.1g,poly 1.4g)

Protein:

40.7g

Carbohydrate:

15.9g

Fiber:

1.5g

Cholesterol:

108mg

Iron:

1.8mg

Sodium:

540mg

Calcium:

44mg