Grilled Chicken with Summer Fruit Salsa

By

NUTRITION per serving: 191 Calories; 3g Fat; 27g Protein; 14g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 223mg Sodium. Exchanges: 3 Lean Meat; 1 Fruit. Points: 4

View complete recipe

Ingredients

  • 1 teaspoon canola oil
  • 2 (1/2-inch thick) slices fresh pineapple, patted dry
  • 1 cup diced fresh strawberries
  • 1/4 cup finely chopped red onion
  • 4 tablespoons chopped fresh mint leaves
  • 2 teaspoons sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1 medium lemon
  • 4 (4-oz.) boneless skinless chicken breast halves
  • 2 teaspoons salt-free steak seasoning blend (such as Montreal)
  • 1/4 teaspoon salt

Preparation

Step 1

Preheat indoor or outdoor grill to MEDIUM-HIGH and brush rack with canola oil. Grill pineapple for 2 minutes per side; transfer to a cutting board and let cool slightly (about 2 minutes) then chop. In a medium bowl, combine next 5 ingredients (strawberries through crushed red pepper flakes). Grate 1 teaspoon of lemon peel, reserving the lemon. Stir the grated peel and chopped pineapple into the strawberry mixture; set aside. Sprinkle both sides of chicken with seasoning blend and salt; grill for 5 minutes per side or until no longer pink in the center. Place chicken on dinner plates and squeeze the reserved lemon on top. Serve with the fruit salsa.

SERVING SUGGESTION: Whole wheat couscous and steamed green and yellow (wax) beans.
GLUTEN FREE: Make sure steak seasoning is gluten free.

View complete recipe