Menu Planner: Grilled mojo chicken
GRILLED MOJO CHICKEN WITH PINEAPPLE SALSA
Preparation time: 20 minutes Marinating time: 2 hours Cooking time: about 18 minutes Standing time: 2 to 3 minutes
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.
Grilled mojo chicken.