Post by Loupy on Aug 7, 2013 14:18:18 GMT -7
Grilled Chicken with Cherry, Basil and Jicama Salsa
(Low Carb and Gluten Free)
From: www.ibreatheimhungry.com/
A low carb and low calorie chicken recipe that is fast, easy, and uses lots of fresh summer produce!
Yield: 4 servings
Serving Size: 4 oz chicken & 1/4 cup salsa
Ingredients
For the Chicken:
1 lb boneless chicken breast
2 Tbsp olive oil
1 Tbsp sugar free balsamic vinegar
1 tsp fresh rosemary, chopped
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
For the Salsa:
1/2 cup jicama, chopped
1/2 cup cherries, pitted and chopped
1/4 cup fresh basil, chopped
1 Tbsp olive oil
salt and pepper to taste
Instructions
For the Chicken:
Trim the chicken breasts and slice into 1/2 inch cutlets.
Combine the marinade ingredients and the cutlets in a medium bowl and cover.
Marinade for at least one hour, or overnight.
Grill the chicken for about 2 minutes per side, or until cooked through (no longer pink.)
Serve warm or cold with the cherry salsa.
For the Salsa:
Combine all of the salsa ingredients in a small bowl.
Mix thoroughly and serve with the grilled chicken.
If possible (but not necessary), make the salsa an hour ahead so the flavors can meld and the cherries will release some of their juice into the jicama.
nutrition information:
chicken & salsa:
205 calories,
5g fat,
3.25g net carbs,
26g protein
(Low Carb and Gluten Free)
From: www.ibreatheimhungry.com/
A low carb and low calorie chicken recipe that is fast, easy, and uses lots of fresh summer produce!
Yield: 4 servings
Serving Size: 4 oz chicken & 1/4 cup salsa
Ingredients
For the Chicken:
1 lb boneless chicken breast
2 Tbsp olive oil
1 Tbsp sugar free balsamic vinegar
1 tsp fresh rosemary, chopped
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
For the Salsa:
1/2 cup jicama, chopped
1/2 cup cherries, pitted and chopped
1/4 cup fresh basil, chopped
1 Tbsp olive oil
salt and pepper to taste
Instructions
For the Chicken:
Trim the chicken breasts and slice into 1/2 inch cutlets.
Combine the marinade ingredients and the cutlets in a medium bowl and cover.
Marinade for at least one hour, or overnight.
Grill the chicken for about 2 minutes per side, or until cooked through (no longer pink.)
Serve warm or cold with the cherry salsa.
For the Salsa:
Combine all of the salsa ingredients in a small bowl.
Mix thoroughly and serve with the grilled chicken.
If possible (but not necessary), make the salsa an hour ahead so the flavors can meld and the cherries will release some of their juice into the jicama.
nutrition information:
chicken & salsa:
205 calories,
5g fat,
3.25g net carbs,
26g protein
