Best 4 Grilled Chicken Breasts Whoneydew Salsa Recipes
Indulge in a tantalizing culinary journey with our grilled chicken breasts and honeydew salsa, a harmonious blend of savory and refreshing flavors. This delectable dish tantalizes taste buds with succulent chicken breasts, skillfully grilled to perfection, enveloped in a vibrant honeydew salsa, bursting with sweet, tangy, and zesty notes. Accompany this main course with a delightful array of accompaniments, including a creamy avocado dressing, a refreshing watermelon salad, and a medley of grilled vegetables, each contributing unique textures and flavors to complete this symphony of tastes. Prepare to embark on a sensory adventure that will leave you craving more.
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GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
GRILLED CHICKEN BREASTS W/HONEYDEW SALSA
Steps:
- Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, & chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt & pepper. Spray grill w/nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts w/salt & pepper. Grill chicken breasts until skin is crisp & brown & chicken is cooked through, about 5 minutes per side. Slice chicken breasts & arrange on plates. Top w/melon salsa & cilantro leaves & serve.
Tips:
- To ensure that your chicken breasts are evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a grill, you can cook the chicken breasts in a grill pan over medium heat.
- To save time, you can use pre-cut honeydew melon.
- If you want a spicier salsa, add a jalapeño pepper to the recipe.
- Serve the grilled chicken breasts with your favorite sides, such as rice, potatoes, or vegetables.
Conclusion:
This grilled chicken breasts with honeydew salsa recipe is a delicious and healthy meal that is perfect for a summer cookout. The chicken is tender and juicy, and the salsa is refreshing and flavorful. This recipe is also a great way to use up any leftover honeydew melon. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!
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