It's funny, Weight Watchers says mostly likely, grilled chicken is their most-searched term. We tend to think of it as reliable, satisfying, certainly healthy but no means interesting. They want to change that! Weight Watchers Magazine Editor Theresa DiMasi stopped by Tonia's Kitchen to discuss their new cookbook, Weight Watchers Family Meals. One of their favorite recipes is Grilled Chicken With Rhubarb Mango Salsa. The key here is obviously handling the rhubarb, which is admittedly not the easiest to prepare. But this new cookbook takes you through all the steps you need to learn, to make sure this chicken comes out right!
Grated zest and juice of 1 lemon
4 tbsp coarsely chopped fresh basil
3 tsp olive oil
1/4 tsp black pepper
4 (5-ounce) skinless boneless 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
- To make marinade, combine lemon zest and juice, 2 tablespoons of basil, the garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in 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.
- To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, the jalapeno, honey, vinegar, shallot and remaining 1 teaspoon oil and 1/4 teaspoon salt in small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
- Spray grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marnade. Place chicken in grill pan and grill until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.
