Grilled chicken breasts with rhubarb-mango salsa
3
Points®
Total Time
1 hr 37 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A zesty marinade with a mix of seasonings that include basil, garlic, olive oil and lemon zest tenderize the chicken, adding a tasty flavor combination. The rhubarb salsa contains both honey and jalapeño for a sweet-and spicy flavor. Rhubarb stalks are perfectly fine to eat raw. It's the leaves that are toxic. The subtle tart flavor of uncooked rhubarb is a perfect match for the deeply sweet mango and crunchy cucumber, while a touch of honey rounds it all out.
Ingredients
Cooking spray
1 spray(s)
Lemon zest
2 tsp, grated from 1 large lemon
Fresh lemon juice
2 Tbsp, juiced from 1 large lemon
Basil
4 Tbsp, fresh, coarsely chopped
Garlic
2 clove(s), minced
Olive oil
3 tsp
Table salt
1 tsp
Black pepper
¼ tsp
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
Mango
1 small, pitted, peeled, and cut into 1/4-inch dice
Rhubarb
1 stalk(s), stalk, trimmed and cut into 1/4-inch dice (1 cup)
English cucumber
¾ cup(s), sliced, (1/4-inch) diced
Jalapeño pepper
1 medium, seeded and chopped
Honey
1 Tbsp
White balsamic vinegar
2 tsp
Shallot
1 small, minced