Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

This recipe comes from the August 2007 issue of Cooking Light. It was delicious. The chicken tasted great, and the marinade would be great for a fajita marinade. The Watermelon-Jalapeno salsa was also delicious and the kiddos even ate it! Excellent summer dish!

Ingredients:

• 1 TBSP chopped fresh oregano
• 1 TBSP olive oil
• 1 tsp. chili powder
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 3 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 2 c. (1/2-inch) cubed seeded watermelon
• 1 c. (1/2-inch) cubed peeled ripe mango
• 1/4 c. finely chopped red onion
• 1/2 c. finely chopped red bell pepper
• 2 TBSP chopped fresh cilantro
• 1 jalapeno, finely chopped
• Juice of 1 lime
• 1/2 tsp. sugar
• 1/4 tsp. salt

Directions:

1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally. Prepare grill.
2. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Marinated Chicken Breasts with Watermelon-Jalapeno Salsa: