Honey-Glazed Chicken with Red Apple Salsa Salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Honey-Glazed Chicken with Red Apple Salsa Salad calories by ingredient
Introduction
This recipe is borrowed from the American Heart Association. This recipe is borrowed from the American Heart Association.Number of Servings: 1
Ingredients
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Cooking Spray
Salsa Salad:
2 medium unpeeled red apples, such as Gala, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
1 medium jalapeno, seeds and ribs discarded, finely chopped (optional)
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice (optional)
1 tablespoon fresh lemon juice
Honey Glazed Chicken:
1/3 cup barbeque sauce (lowest sodium available)
3 tablespoons honey
1/2 teaspoon ground cumin
4 boneless, skinless chicken breast halves (about 4 oz each), all visable fat discarded
Directions
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.