Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Marinated Grilled Chicken with Cucumber Watermelon Salad

Wednesday, June 14, 2017

Gluten-free Marinated Grilled Chicken with Cucumber-Watermelon Salsa uses an easy chicken and steak marinade that you’ll use all year long.

or21.36 oz of chicken, broiler or fryers, breast, skinless, boneless, meat only, raw (603 g)
or4 tbsps of soy sauce made from soy (tamari) (72 g)
or1 tbsp of honey (21 g)
or4 cloves of garlic, raw (12 g)
or1/4 tsp of spices, ginger, ground (0 g)
or1.5 cups, diced of watermelon, raw (228 g)
or1 small unit (6-3/8" long) of cucumber, peeled, raw (158 g)
or1/2 unit of peppers, jalapeno, raw (7 g)
or1/8 cup of coriander (cilantro) leaves, raw (2 g)
or1 stalk of onions, young green, tops only (12 g)
or1 unit yields of lime juice, raw (44 g)
Whisk marinade ingredients together in a bowl then transfer to a plastic Ziplock bag set inside another large bowl.
Pound chicken to an even thickness then score diagonally across the top and place inside bag with marinade. Marinate in the refrigerator for 30 minutes or up to 2 hours. Grill chicken breasts over mediumhigh heat for 35 minutes a side, or until no longer pink in the center. Let rest for 5 minutes before serving.
For the Watermelon Cucumber Salsa: combine ingredients in a bowl then spoon over grilled chicken.
Nutritional information
Per 100 gPer Serving (253 g)% DRI
Energy94 kcal238 kcal12 %
Fat2 g4 g6 %
Fatty acids, total saturated0 g1 g5 %
Cholesterol44 mg110 mg37 %
Sodium426 mg1076 mg45 %
Carbohydrate5 g13 g4 %
Sugars4 g9 gremove
Fiber0 g1 g4 %
Protein15 g37 gremove