Tuesday, April 22, 2008

A Lighter Kind of Passover Recipe

I tried something different for one of my passover meals this year, a Weight Watchers recipe. There was nothing particularly Passover about this recipe other than it broke no Passover rule, but it works for the holiday, so why argue? It was fresh, simple, and low in calories.
I loved it and will surely make it again at any time of the year.

I am reprinting it here for convenience, but the original and many other great recipes can be found at:

Here's a direct link to the recipe:
Passover Chicken with Tomato-Mint Salsa

2 cup grape tomatoes, halved (opt for small tomatoes)
1 small jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1/2 cup red onion(s), finely chopped
1 Tbsp white wine vinegar
1 1/4 tsp table salt, or to taste, divided
1 1/4 tsp black pepper, freshly ground, or to taste, divided
1 Tbsp mint leaves, fresh, chopped
1 sprays cooking spray, lemon-flavor recommended
1 pound uncooked boneless, skinless chicken breast, thinly sliced
1/2 medium lemon(s), cut into 4 wedges

To prepare salsa, in a small bowl, combine tomatoes, jalapeno, onion, vinegar and 1/4 teaspoon each of salt and pepper; sprinkle on mint and set aside.
Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan. Cook until chicken turns white around edges, about 1 to 2 minutes; flip chicken and grill until chicken is cooked through, about 1 to 2 minutes more.
Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges.
Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.

No comments:

Bookmark This Site