Grilled Chicken Fresca Recipes
GRILLED CHICKEN FRESCA
Make and share this Grilled Chicken Fresca recipe from Food.com.
Provided by The Culinarian
Categories < 15 Mins
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Grill the chicken breasts till done. Trying really hard to use a grill to achieve the marks.
- Cut one quarter out of a cantaloupe melon, and remove seeds. Then slice into thick quarter inch slices.
- Lightly brush the sliced melon with flaxseed oil, and grill creating marks.
- Slice chicken breasts, and enjoy with the grilled cantaloupe melon.
Nutrition Facts : Calories 379.6, Fat 20.5, SaturatedFat 5, Cholesterol 108.9, Sodium 129.2, Carbohydrate 11.3, Fiber 1.2, Sugar 10.8, Protein 36.6
FIESTA GRILLED CHICKEN
Tequila and lime seasoned chicken breast topped with Tex-Mex bean salad. Quite tasty. This is great for a summer BBQ. I serve this with grilled corn-on-the-cob.
Provided by ShaGun
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
- About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
- Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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