Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

By ngaldi

David Bonom, Cooking Light

AUGUST 2007

Ingredients

• 1 tablespoon chopped fresh oregano
• 1 tablespoon extravirgin 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.