Lime Grilled Chicken with Blueberry Salsa
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 259.9
- Total Fat: 6.6 g
- Cholesterol: 68.8 mg
- Sodium: 486.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.8 g
- Protein: 29.8 g
View full nutritional breakdown of Lime Grilled Chicken with Blueberry Salsa calories by ingredient
Introduction
From Rodale Recipe Finder. NOTE: Cooking time is actually 15 minutes, but you need to make your salsa at least 2 hours in advance. Refrigerating the salsa and marinade for this dish gives the flavors a chance to blend, allowing for the utmost in taste satisfaction. You'll love the unexpected pairing of sweet fruit with savory basil in the salsa From Rodale Recipe Finder. NOTE: Cooking time is actually 15 minutes, but you need to make your salsa at least 2 hours in advance. Refrigerating the salsa and marinade for this dish gives the flavors a chance to blend, allowing for the utmost in taste satisfaction. You'll love the unexpected pairing of sweet fruit with savory basil in the salsaNumber of Servings: 3
Ingredients
-
SALSA:
3/4 C Blueberries
3/4 yellow pepper, chopped
3/4 small red onion, minced
3 T blueberry pourable all-fruit
1/4 t salt
CHICKEN AND MARINADE
3 T lime juice
1 1/3 T olive oil
1 1/2 shallots, minced
1/4 t freshly ground black pepper
3 boneless, skinless chicken breast (5 oz each)
Directions
To make the salsa: In a medium bowl, combine the blueberries, pepper, onion, all fruit, basil and slat. Cover and refrigerate for at least 2 hours.
To make the chicken and marinade: In a medium bowl, whisk together the lime juice, oil, shallots, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 3 hours.
Coat the unheated grill rack with cooking spray. Preheat the grill.
Place the chicken on the rack and grill for 10 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear. Serve with the salsa.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user BIGHAIRKATE.
To make the chicken and marinade: In a medium bowl, whisk together the lime juice, oil, shallots, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 3 hours.
Coat the unheated grill rack with cooking spray. Preheat the grill.
Place the chicken on the rack and grill for 10 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear. Serve with the salsa.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user BIGHAIRKATE.