Prep Time:25 min
Start to Finish:25 min
makes:4 servings
Salsa
1 can (11 oz) mandarin orange segments, drained
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons fresh lemon juice
1 tablespoon chopped seeded jalapeño chile
1/4 teaspoon salt
Chicken
1 tablespoon olive, canola or soybean oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1. Heat gas or charcoal grill. In medium bowl, mix all salsa ingredients. Set aside.
2. Brush oil over all sides of chicken breasts. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.
3. Place chicken on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve salsa with chicken.
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 380mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 13g); Protein 32g % Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 4%; Iron 8% Exchanges: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 1/2 c Fruits, 4 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
