Post by Loupy on Aug 6, 2012 20:23:38 GMT -7
Grilled Chicken with Salsa (Make ahead recipe)
www.tasteofhome.com/
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients.
The colorful salsa is bursting with zesty flavor. —Julie, North Aurora, Illinois
This recipe is: Diabetic Friendly
Prep: 25 min. + marinating
Grill: 10 min.
Yield: 4 Servings
(3 cups salsa)
Ingredients
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
Directions
In a large re-sealable plastic bag, combine the first eight ingredients; add chicken.
Seal bag and turn to coat; refrigerate for 4 hours.
Meanwhile, in a small bowl, combine salsa ingredients.
Cover and refrigerate until serving.
Drain and discard marinade.
Grill, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
Serve with salsa.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Wash hands immediately after cutting peppers.
Nutritional Facts
1 chicken breast half with 3/4 cup salsa
185 calories
4 g fat
1 g saturated fat
63 mg cholesterol
178 mg sodium
13 g carbohydrate
2 g fiber
24 g protein
Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.
Originally published as Grilled Chicken with Salsa in Taste of Home June/July 2008
www.tasteofhome.com/
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients.
The colorful salsa is bursting with zesty flavor. —Julie, North Aurora, Illinois
This recipe is: Diabetic Friendly
Prep: 25 min. + marinating
Grill: 10 min.
Yield: 4 Servings
(3 cups salsa)
Ingredients
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
Directions
In a large re-sealable plastic bag, combine the first eight ingredients; add chicken.
Seal bag and turn to coat; refrigerate for 4 hours.
Meanwhile, in a small bowl, combine salsa ingredients.
Cover and refrigerate until serving.
Drain and discard marinade.
Grill, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
Serve with salsa.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Wash hands immediately after cutting peppers.
Nutritional Facts
1 chicken breast half with 3/4 cup salsa
185 calories
4 g fat
1 g saturated fat
63 mg cholesterol
178 mg sodium
13 g carbohydrate
2 g fiber
24 g protein
Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.
Originally published as Grilled Chicken with Salsa in Taste of Home June/July 2008
