Honey-Glazed Chicken with Red Apple Salsa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Cooking SpraySalsa Salad:2 medium unpeeled red apples, such as Gala, finely chopped2 tablespoons finely chopped red onion2 tablespoons snipped fresh cilantro1 medium jalapeno, seeds and ribs discarded, finely chopped (optional)1/2 teaspoon grated orange zest2 tablespoons fresh orange juice (optional)1 tablespoon fresh lemon juiceHoney Glazed Chicken:1/3 cup barbeque sauce (lowest sodium available)3 tablespoons honey1/2 teaspoon ground cumin4 boneless, skinless chicken breast halves (about 4 oz each), all visable fat discarded
1. Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
2. In a medium bowl, stir together the salsa salad ingredients. Set aside.
3. In a small bowl, stir together the barbecue sauce, honey, and cumin to use as the glaze. Pour 2 tablespoons mixture into another small bowl and set aside to use as the finishing sauce.
4. Broil the chicken about 4 inches from the heat for 3 minutes on each side. Turn the chicken over. Baste with part of the glaze. Broil for 6 minutes, turning over and basting with more glaze every 2 minutes, or until the chicken is no longer pink in the center and the sauce begins to brown. Transfer to four plates.
5. Spoon the 2 tablespoons reserved finishing sauce over the chicken. Serve with the salsa salad on the side.
Makes total of 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CLTUNA.
2. In a medium bowl, stir together the salsa salad ingredients. Set aside.
3. In a small bowl, stir together the barbecue sauce, honey, and cumin to use as the glaze. Pour 2 tablespoons mixture into another small bowl and set aside to use as the finishing sauce.
4. Broil the chicken about 4 inches from the heat for 3 minutes on each side. Turn the chicken over. Baste with part of the glaze. Broil for 6 minutes, turning over and basting with more glaze every 2 minutes, or until the chicken is no longer pink in the center and the sauce begins to brown. Transfer to four plates.
5. Spoon the 2 tablespoons reserved finishing sauce over the chicken. Serve with the salsa salad on the side.
Makes total of 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CLTUNA.
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 1.5 g
- Cholesterol: 66.0 mg
- Sodium: 216.0 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 2.0 g
- Protein: 27.0 g
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