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1. For marinade, in a shallow non metallic dish, combine wine, orange peel, orange juice, olive oil or cooking oil, rosemary, and bay leaf. Add chicken, turning to coat. Cover and chill about 1 hour.
2. Meanwhile, for salsa, peel and pit the fresh peaches or pit the nectarines. Finely chop peaches or nectarines. In a bowl, combine fresh or frozen fruit, chopped red or green peppers, avocado, green onions, lime peel, lime juice, and cilantro. Cover and chill until serving time.
3. Drain chicken, reserving marinade. Grill chicken, skin-side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15-20 minutes more or until chicken is tender and no longer pink. (Or place chicken on unheated rack of broiler pan. Broil 5-6 inches from heat for 28-32 minutes, turning once.) Brush with marinade until last 5 minutes of broiling/ grilling. Serve chicken with salsa.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 221 | ||
Calories from Fat: 132 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 55.9mg | 17 % | |
Sodium 56.7mg | 2 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 6.9g | ||
Protein 13.3g | 19 % | |
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: 221
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