Chili chicken cutlets with watermelon salsa
1 medium clove(s), crushed through a press
Uncooked boneless skinless chicken breast
1 pound(s), 4 (1/4-pound) thin-sliced breast cutlets
2 cup(s), diced seedless
2 Tbsp, chopped fresh
Uncooked red onion(s)
2 Tbsp, chopped, diced
Fresh lime juice
1 medium, seeded and minced
½ medium, cut into 4 wedges
- Stir together garlic, oil, chili powder, 3/4 teaspoon salt, and oregano in large bowl. Add chicken and turn to coat.
- Spray ridged grill pan with nonstick spray and set over medium heat until hot. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes.
- Meanwhile, stir together watermelon, cilantro, onion, lime juice, jalapeño, and remaining pinch salt in medium bowl. Serve chicken with salsa and lime wedges.
- Per serving (1 chicken cutlet and 3/4 cup salsa)