Menu Plan­ner: Grilled mojo chicken

Chicago Sun-Times - - TASTE - BY SU­SAN NI­CHOL­SON An­drews McMeel Syn­di­ca­tion, su­san@7day­menu.com

PAGE 7

GRILLED MOJO CHICKEN WITH PINEAP­PLE SALSA

Serv­ings: 6

Prepa­ra­tion time: 20 min­utes Mar­i­nat­ing time: 2 hours Cook­ing time: about 18 min­utes Stand­ing time: 2 to 3 min­utes

IN­GRE­DI­ENTS

1 (1.5-pound) pack­age in­di­vid­u­ally wrapped chicken breast por­tions

1 (20-ounce) bot­tle mojo criollo cit­rus mari­nade or mari­nade of your choice

1 1/4 tea­spoons adobo sea­son­ing

8 rings fresh pineap­ple, sliced 1/2 inch thick 1 cup chopped tomato

1/4 cup finely chopped red onion 3 ta­ble­spoons finely chopped cilantro 2 ta­ble­spoons finely chopped jalapeno pep­per, if de­sired

1 ta­ble­spoon ex­tra-vir­gin olive oil 1 ta­ble­spoon fresh lime juice

1/4 tea­spoon coarse salt

In a re­seal­able plas­tic bag, com­bine chicken and mari­nade. Toss to coat; mar­i­nate in re­frig­er­a­tor 2 hours. Heat grill or grill pan to medium-high heat. Re­move chicken from mari­nade, dis­card mari­nade and let ex­tra mari­nade drip off. Sea­son chicken with adobo sea­son­ing; grill 3 to 5 min­utes per side. Chicken is done when it feels firm to touch and in­ter­nal tem­per­a­ture reaches 170 de­grees. Re­move

chicken from grill; let stand 2 to 3 min­utes be­fore serv­ing.

Grill pineap­ple about 4 min­utes per side or un­til charred. Trans­fer pineap­ple to cut­ting board and chop into chunks. In medium bowl, stir pineap­ple, tomato, onion, cilantro, jalapeno, oil, lime juice and salt un­til com­bined. Top chicken with salsa and serve.

Per serv­ing: 205 calo­ries, 25 grams pro­tein, 5 grams fat (24% calo­ries from fat), 1 gram sat­u­rated fat, 14 grams car­bo­hy­drate, 73 mil­ligrams choles­terol, 847 mil­ligrams sodium, 2 grams fiber. Carb choices: 1.

LEMON PEP­PER SPINACH SALAD WITH CHICKEN

For the dress­ing: Whisk 1/4 cup olive oil, 1 ta­ble­spoon lemon juice and 1/2 tea­spoon lemon pep­per sea­son­ing in small bowl. Heat another ta­ble­spoon olive oil in large non­stick skil­let on medium-high. Sprin­kle bite-size chicken breast pieces (1 pound to­tal) with 1 tea­spoon lemon pep­per sea­son­ing and add to pan. Cook chicken, stir­ring, 5 min­utes or un­til cooked through; cool slightly. Toss 1 (5-ounce) pack­age baby spinach leaves with dress­ing in large bowl. Top with chicken,

1 cup (left­over) sliced straw­ber­ries, 1/4 cup toasted sliced al­monds and 1/4 cup crum­bled cooked ba­con.

LINGUINE WITH TUNA

Toss 2 (6-ounce) cans of drained and flaked al­ba­core tuna with hot cooked linguine, fresh lemon juice, chopped fresh pars­ley and freshly ground black pep­per. Serve with salad greens and baguette.

PER­DUE

Grilled mojo chicken.

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