GRILLED CHICKEN BREASTS WITH FRUIT SALSA
FOR THE FRUIT SALSA:
2 cans (8 oz each) crushed pineapple, packed in juice, drained
1 mango, peeled and cubed
1/2 papaya, peeled and cubed
2 Tbsp rice vinegar
1 Tbsp finely minced cilantro
1 Tbsp minced red pepper
FOR THE FRUIT SALSA:
2 cans (8 oz each) crushed pineapple, packed in juice, drained
1 mango, peeled and cubed
1/2 papaya, peeled and cubed
2 Tbsp rice vinegar
1 Tbsp finely minced cilantro
1 Tbsp minced red pepper
FOR THE CHICKEN:
2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
1 tsp olive oil
Garnish: kiwi slices
In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
TO SERVE:
Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.
Serving Size: about 4 ounces, Total Servings: 4
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
Calories 305, Calories from Fat 54, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 85 mg, Sodium 79 mg, Carbohydrate 30 g, Dietary Fiber 3 g, Sugars 25 g, Protein 32 g
Source: The Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating by Hope Warshaw, MMSc, RD, CDE, and Robyn Webb, MS
2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
1 tsp olive oil
Garnish: kiwi slices
In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
TO SERVE:
Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.
Serving Size: about 4 ounces, Total Servings: 4
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
Calories 305, Calories from Fat 54, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 85 mg, Sodium 79 mg, Carbohydrate 30 g, Dietary Fiber 3 g, Sugars 25 g, Protein 32 g
Source: The Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating by Hope Warshaw, MMSc, RD, CDE, and Robyn Webb, MS
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