Directions:
- In a food processor, puree ginger. Reserve 2TB for salsa. Add remaining marinade ingredients & puree. Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
- Combine all salsa ingredients. Allow to sit at room temperature to allow flavors to blend.
- Remove chicken from marinade; discard marinade. Grill chicken. Slice on the bias. Serve over rice and top with the salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.82 Kcal (1084 kJ) | ||
| Calories from fat | 121.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 21% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 314.66mg | 13% | |
| Potassium | 454.11mg | 10% | |
| Total Carbs | 14.56g | 5% | |
| Sugars | 8.95g | 36% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 15.98g | 32% | |
| Vitamin C | 44.1mg | 74% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 59.4mg | 330% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 126 Kcal (528 kJ) | ||
| Calories from fat | 59.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 21% | |
|---|---|---|---|
| Cholesterol | 21.71mg | 15% | |
| Sodium | 153.19mg | 13% | |
| Potassium | 221.08mg | 10% | |
| Total Carbs | 7.09g | 5% | |
| Sugars | 4.36g | 36% | |
| Dietary Fiber | 1.49g | 12% | |
| Protein | 7.78g | 32% | |
| Vitamin C | 21.5mg | 74% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 28.9mg | 330% | |
| Calcium | 20.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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