If you like it hot, add 1/4 teaspoon cayenne to the dry rub. I use the leftovers to make a chicken wrap for lunch the next day. Feel free to substitute 3 tablespoons of prepared curry powder, if desired.
1. Heat a grill to 450 degrees. While the grill is heating combine the dry rub ingredients together in a small bowl. Rob both sides of the chicken with the oil and the spice rub.
2. In a medium bowl, mix the salsa ingredients with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let stand while grilling the chicken.
3.. Grill the meat, without moving it, for 3 minutes on one side. Flip the chicken and continue to cook just until the meat is firm to the touch and just cooked through, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
4. Taste the salsa and adjust the seasoning with more lime juice, salt and/or pepper, if needed. Spoon salsa over the chicken before serving.
Make sure that you lightly pound the thick part of the chicken breast so that it cooks evenly and quickly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 342 | ||
Calories from Fat: 52 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 353.2mg | 12 % | |
Potassium 776.7mg | 20 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.3g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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