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Grilled pineapple and fresh mint and strawberries combine with tangy lemon and a bit of hot pepper flakes to make an interesting salsa for grilled chicken.
Nutrition Facts
Grilled Chicken with Strawberry and Pineapple Salsa
Calories
Protein
Fiber
Nutrition Facts
| Calories | 320 | |
|---|---|---|
| Total Fat | 10 g | |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 1 g | |
| Monounsaturated Fat | 3 g | |
| Cholesterol | 8 mg | |
| Sodium | 453 mg | |
| Total Carbohydrate | 38 g | |
| Dietary Fiber | 9 g | |
| Sugars | 6 g | |
| Protein | 21 g | |
Dietary Exchanges
1 fruit, 3 very lean meat
Ingredients
Servings 4
Serving Size 3 oz chicken, 1/2 cup salsa
Chicken:
-
4 boneless, skinless chicken breasts halves (about 4 ounces each), all visible fat discarded -
2 tsp. salt-free steak seasoning blend -
1/4 tsp. salt
Salsa:
-
2 slice pineapple, each 1/2 inch thick, patted dry -
1 tsp. canola or corn oil -
1 cup whole strawberries (diced) -
3-4 Tbsp. chopped, fresh mint leaves -
1/4 cup finely chopped red onion -
1-2 tsp. sugar -
1/8 tsp. crushed red pepper flakes -
1 medium lemon
Directions
Tip: Click on step to mark as complete.
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Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping -
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside. -
Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.
