The weekly recipe for July 16, 2010 comes from the June 2010 issue of Cooking Light Magazine. It is a classic light chicken breast topped with a refreshing fruit salsa that your family is sure to love.
1 cup cubed (1/2 inch) honey dew melon
1 cup cubed (1/2 inch)cantaloupe
1/2 cup diced peeled cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 teaspoons minced jalapeno pepper
1 teaspoon light agave nectar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 6-oz. boneless, skinless chicken breast halves
mint sprigs (optional)
Prepare grill to medium high heat.
Combine first 10 ingredients then stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing well to combine.
Sprinkle chicken evenly with remaining salt and pepper.
Coat chicken with cooking spray.
Place chicken on grill rack coated with cooking spray and grill for 5 minutes on each side or until done.
Serve chicken breasts with salsa. Garnish with mint (optional)
Yields 6 servings of one chicken breast half with 1/2 cup of salsa.
This dish makes an excellent light summer meal and is great combined with a nutritious salad and fresh vegetables. I personally cannot handle spicy salsa so I cut the jalapeno in half and do not coat the chicken with cooking spray. Remember you can always make adjustments to any recipe to suit your own tastes. Keep in mind, however, that your changes also affect the nutrition information.
Calphalon 2-pc. Contemporary Cutlery Fruit and Vegetable Knife Set