Grilled Chicken Breast with Nectarine Salsa
Orzo and a steamed green vegetable, such as spinach or kale, would make delicious and colorful accompaniments to this quick-to-fix entree.
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves (1 pound total)
  • 2 teaspoons olive oil
  • 1 pound nectarines, cut into 1/2-inch dice
  • 1 small red bell pepper, cut into 1/2-inch squares
  • 1/2 cup diced red onion
  • 1 teaspoon minced fresh or pickled jalapeqo pepper
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice

1. In a small bowl, stir together 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of ginger, 1/4 teaspoon of allspice, the paprika, and black pepper. Rub spice mixture onto chicken, then rub in oil. Let sit while you prepare salsa.

2. In a medium bowl, stir together nectarines, bell pepper, onion, jalapeno, lime juice, orange juice and remaining 2-1/2 teaspoons sugar and 1/4 teaspoon each salt, ginger, and allspice. Refrigerate until serving time.

3. Preheat broiler or prepare grill with rack 6 inches from heat. Broil chicken about 4 minutes per side, or until golden brown and cooked through. Serve chicken with nectarine salsa spooned on top.

Nutritional Information
Per serving: 227 calories, 4.2g total fat, 0.7g saturated fat, 2g monounsaturated fat, 0.5g polyunsaturated fat, 2.2g dietary fiber, 28g protein, 20g carbohydrate, 66mg cholesterol, 489mg sodium.
Good source of: selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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