Grilled Chicken Breasts with Rhubarb-Mango Salsa

Ingredients:

• grated zest and juice of 1 lemon
• 4 tbsp. coarsely chopped fresh basil
• 2 garlic cloves, minced
• 3 tsp. extra-virgin olive oil
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 small mango, pitted, peeled, and cut into 1/4-inch dice
• 1 rhubarb stalk, trimmed and cut into 1/4-inch dice (1 cup)
• 3/4 cup (1/4-inch) diced English (seedless) cucumber
• 1 jalapeno pepper, seeded and chopped
• 1 tbsp. honey
• 2 tsp. white balsamic vinegar
• 1 small shallot, minced

Makes 4 Servings (1 chicken & 1/2 cup salsa per serving)

1. To make marinade, combine lemon juice and zest, 2 tablespoons of basil, garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate at least 1 hour or up to 3 hours.
2. To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, jalapeno, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt in a small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
3. Spray a grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill pan and grill until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call sophisticated entertaining. Grilled chicken is so succulent, juicy and flavorful when it's marinated in the right ingredients. The rhubarb-mango salsa is flavorful and tastes great alongside the chicken. Don't be intimidated by the ingredients. Rhubarb stalks are safe to eat; it's the leaves that are not because they're poisonous. The rhubarb and cucumber add crunch to the sweetness of the mango and honey.