Grilled Chicken with Salsas

recipe courtesy Weight Watchers

Grilled Chicken with Salsas

1/2 c. prepared fat-free tomatillo salsa (salsa verde)

1/2 c. prepared hot, medium or mild tomato salsa 

1/4 c. finely chopped onion

1 tsp. grated orange zest

1/8 tsp ground cumin

4 (1/4 lb.) boneless, skinless, chicken breast halves

4 cups shredded green or red cabbage

Combine the salsas, onion, orange zest and cumin in a Ziploc bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 20 minutes.

Remove chicken from the marinade and scrape off the excess.  Bring the marinade to a boil in a small sauce pan; boil 2 minutes.  Remove the saucepan from the heat and keep warm.

Spray a large ridged grill pan with canola nonstick spray and set over medium heat.  Add the chicken and cook, turning occasionally, until cooked through, 10-12 minutes.  Transfer to a cutting board.  When cool enough to handle, shred the chicken or cut into long thin strips.  Return the chicken to the cooked marinade in the saucepan, reheat gently, and serve over the cabbage.  Serves 4.