Chicken with Peach and Melon Salsa _ Sandra Lee

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 192.8

Total Fat: 1.6 g
Cholesterol: 65.7 mg
Sodium: 378.3 mg
Total Carbs: 17.9 g
Dietary Fiber: 1.6 g
Protein: 26.9 g

View full nutritional breakdown of Chicken with Peach and Melon Salsa _ Sandra Lee calories by ingredient

Introduction

Sandra Lee, Semi-Homemade recipe. Just watched on TV. Episode: Eating Light
She used peaches canned in heavy syrup and rinsed. I changed it to canned in juice.
Cilantro and Jerk Seasoning not in the nutrition calculator. I calculated with 4 oz of Cx per serving. Sandra used a melon medley from a salad bar. Sandra Lee, Semi-Homemade recipe. Just watched on TV. Episode: Eating Light
She used peaches canned in heavy syrup and rinsed. I changed it to canned in juice.
Cilantro and Jerk Seasoning not in the nutrition calculator. I calculated with 4 oz of Cx per serving. Sandra used a melon medley from a salad bar.

Minutes to Prepare: 3

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 (15-ounce) can peach halves, drained & rinsed

4 boneless, skinless chicken breasts

4 teaspoons Jamaican Jerk seasoning

1 cup pre-cut melon medley, diced

1 tablespoon diced pimientos

1 tablespoon freshly chopped cilantro leaves

1 tablespoon lime juice

1/2 teaspoon salt

Directions

Heat a grill pan over medium-high heat.
Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
Serve chicken topped with peach and melon salsa.

I will probably use peppers from my garden instead of pimento.

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.