Blend the garlic, peppercorns, cilantro, lime juice, sugar, turmeric and soy sauce until smooth. Transfer to a bowl.
Remove the tenderloins from underneath the fillets. Score the top surface of each fillet three times. Add the fillets to the marinade; cover and refrigerate for 2 hours or overnight.
To make salad: Halve the cucumber and scoop out the seeds with a teaspoon. Cut into slices. Halve the tomato lengthways and slice.
Combine the cucumber, tomato, onion, chili and cilantro in a small bowl. Drizzle with the combined lime juice and sugar.
Cook the chicken on a lightly greased barbecue plate and serve immediately with the salad.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 4|
|Calories from Fat: 30 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 294.7mg||10 %|
|Potassium 1084mg||29 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 14.8g|
|Protein 57.1g||82 %|
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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: 330
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