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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe has long been a favorite of my family. I found it many years ago in a recipe book and altered it to please our tastebuds. Every time I make it, I alter the salsa. You can add papaya, green pepper or any other healthy ingredients you prefer. âJennifer Eilts, Lincoln, Nebraska Ingredients:
salsa: |
1/2 cup pineapple tidbits |
1 medium kiwifruit, peeled and chopped |
1/4 cup chopped sweet red pepper |
1 tablespoon lime juice |
1 tablespoon white wine vinegar |
1 tablespoon honey |
1 teaspoon crushed red pepper flakes |
chicken: |
3 tablespoons plus 1-1/2 teaspoons lime juice |
1 tablespoon canola oil |
1 teaspoon grated lime peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
1 cup uncooked couscous |
Directions:
1. In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.
2. In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
3. Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 in. from the heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook couscous according to package directions. Serve with chicken and salsa. Yield: 4 servings (1 cup salsa).
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