Servings:
4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
Ingredients
Chicken
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 tablespoon (6-ounce) skinless, boneless chicken breast halves
Salsa
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 tablespoon (6-ounce) skinless, boneless chicken breast halves
- 2 cup diced seeded watermelon
- 1/4 cup diced yellow bell pepper
- 2 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoon mirin (sweet rice wine)
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 1 teaspoon jalapeño pepper, seeded and minced
Remaining ingredients
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 tablespoon (6-ounce) skinless, boneless chicken breast halves
- 2 cup diced seeded watermelon
- 1/4 cup diced yellow bell pepper
- 2 tablespoon thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoon mirin (sweet rice wine)
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 1 teaspoon jalapeño pepper, seeded and minced
- 1/4 teaspoon salt
- 1/4 teaspoon Cooking spray
- 1/4 teaspoon Cilantro sprigs
- 1/4 teaspoon Lime wedges
Preparation
Baking Directions:
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag.
Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
Prepare grill.
To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
Remove chicken from marinade; discard marinade.
Sprinkle chicken evenly with 1/4 teaspoon salt.
Place chicken on a grill rack coated with cooking spray.
Grill 6 minutes on each side or until done.
Remove chicken from grill; let stand 5 minutes.
Cut chicken diagonally across grain into thin slices; serve with salsa.
Garnish with cilantro sprigs and serve with lime wedges, if desired.
