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Chicken with Garden Salsa

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

“Fresh chiles vary greatly in taste and price. A fruity serrano gives this dish authentic Mexican flavor, but jalapenos cost less and are more commonly available. To save time, use canned tomatoes and corn in the salsa.” Mary Relyea - Canastota, New York

Ingredients

  • 1/2 cup lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup frozen corn, thawed
  • 1 medium tomato, chopped
  • 1 serrano pepper, seeded and chopped
  • 1 green onion, cut into 1/2-inch pieces
  • 1/4 teaspoon ground cumin
  • 2 slices Monterey Jack or pepper Jack cheese, halved

Directions

  1. In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 5 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes.
  2. Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 3 tablespoons reserved lime juice mixture. Cover and refrigerate.
  3. Drain and discard marinade from chicken. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting twice with remaining lime juice mixture.
  4. Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted. Serve with salsa.

Nutrition Facts

1 each: 239 calories, 9g fat (3g saturated fat), 74mg cholesterol, 276mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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