This meal? Done in less than 30 minutes (not including marinating time). Also this meal? Around 300 calories a serving!
I call that a win!
To make it even faster, and tastier, toss together the fruit salsa the night before and just pull it out when the chicken finishes.
Grilled Chicken with Tropical Fruit Salsa
For the chicken:
1 tablespoon chopped fresh oregano
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 cloves garlic, minced
4 boneless/skinless chicken breast halves
For the salsa:
2 cups cubed (1/2 inch) seeded watermelon
1 cup cubed (1/2 inch) peeled mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeno, seeded and finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
Combine all the chicken ingredients, except the cooking spray, in a gallon size resealable bag. Shake gently to coat and refrigerate for up to 4 hours, turning occasionally.
To make the salsa, combine all ingredients in a bowl. Cover and refrigerate until ready to serve.
When ready, prepare the grill and coat lightly with cooking spray. Grill the chicken for 5 minutes on each side, or until done. Throw away remaining marinade.
Serve the grilled chicken with the prepared salsa.
Source: Cooking Light (includes nutritional info)