Chicken with Garden Salsa Recipe

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Chicken with Garden Salsa Recipe
Source: 
Recipe type: Originally published as Chicken with Garden Salsa in Healthy Cooking October/November 2009, p57
 
Ingredients
  • ½ cup lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon garlic salt
  • ½ 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 ½-inch pieces
  • ¼ teaspoon ground cumin
  • 2 slices Monterey Jack or pepper Jack cheese, halved
Instructions
  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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a meat 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.
Notes
1 chicken breast half with ⅓ cup salsa equals 239 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 276 mg sodium, 13 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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