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)
1.Whisk marinade ingredients together in a bowl then transfer to a plastic Ziplock bag set inside another large bowl.
2.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.
3.For the Watermelon Cucumber Salsa: combine ingredients in a bowl then spoon over grilled chicken.
|Per 100 g||Per Serving (253 g)||% DRI|
|Energy||94 kcal||238 kcal||12 %|
|Fat||2 g||4 g||6 %|
|Fatty acids, total saturated||0 g||1 g||5 %|
|Cholesterol||44 mg||110 mg||37 %|
|Sodium||426 mg||1076 mg||45 %|
|Carbohydrate||5 g||13 g||4 %|
|Sugars||4 g||9 g||remove|
|Fiber||0 g||1 g||4 %|
|Protein||15 g||37 g||remove|