|Posted on March 24, 2017 at 6:20 PM|
Grilled Lime Chicken with Watermelon Salsa—serves 6
2 cups chopped, seeded watermelon
1/2 cup chopped cucumber
1/2 cup chopped orange or yellow sweet pepper
1/2 of an ear fresh sweet corn, kernels cut from cob
2 tablespoons snipped fresh cilantro
1 -2 fresh jalapeno chile pepper(s), stemmed, seeded, and chopped
1 tablespoon finely chopped red onion
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1 teaspoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
6 skinless, boneless chicken breast halves (about 2 pounds total)
1 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
For salsa, in a medium bowl combine watermelon, cucumber, sweet pepper, corn, cilantro, chile pepper(s), and onion.
In a small bowl combine 1/2 teaspoon of the lime peel, 2 tablespoons of the lime juice, the brown sugar, salt, and crushed red pepper; add to watermelon mixture and toss to coat. Cover and chill for 1 hour to let flavors combine.
Sprinkle chicken with lemon-pepper seasoning. In a small bowl combine the remaining 1/2 teaspoon lime peel, the remaining 2 tablespoons lime juice, and the oil. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling time and brushing with the oil mixture during the last 2 minutes of grilling. Serve chicken with salsa.
PER SERVING: 226 cal., 6 g total fat (1 g sat. fat), 97 mg cholesterol, 422 mg sodium, 9 g carb. (1 g fiber, 5 g sugars), 33 g protein