June Recipe - Grilled Chicken with Cucumber-Melon Salsa
INGREDIENTS
2/3 cup (1/2-inch) cubed honeydew melon
2/3 cup (1/2-inch) cubed cantaloupe
1/3 cup diced peeled English cucumber
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)
DIRECTIONS
Prepare grill to medium-high heat.
Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.
NUTRITION
- Calories 255
- Fat 8.6 g
- Saturated Fat 1.8 g
- Monounsaturated Fat 4.7g
- Polyunsaturated Fat 1.4g
- Protein 35.1g
- Carbohydrate 8.1g
- Fiber 0.8g
- Cholesterol 94mg
- Iron 1.4mg
- Sodium 327mg
- Calcium 29mg
Recipe courtesy of Joanne Weir, Cooking Light Magazine, June 2010