Micro-Grilled Salsa Chicken
Be sure to try our zippy Lime Chili Corn on the Cob on the side (recipe link below).
Servings: 4
Ingredients:
Micro-Grilled Salsa Chicken
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 200 |
| pro | 25 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 95 mg |
| sodium | 367 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 7% |
| vit C | 25% |
| folate | 7% |
Suggested Recipes
-
8 boneless skinless chicken thighs
3/4 cup (175 mL) salsa
2 tbsp (25 mL) tomato paste
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) liquid honey
1 green onion, chopped
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Place chicken in single layer in microwaveable dish. Combine salsa, tomato paste, lemon juice, honey, onion, garlic, salt and pepper; set aside 1/2 cup (125 mL) for basting. Pour remainder over chicken and turn to coat. Cover and microwave at High for 5 minutes.
Discarding salsa mixture in dish, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 10 minutes. Baste with reserved salsa mixture; cook until juices run clear when chicken is pierced, about 4 minutes.
Serve with: Lime Chili Corn on the Cob
Additional Information
Source
Canadian Living Magazine: August 2002
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