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Grilled Chicken Breasts W/ Fruit Salsa

Source of Recipe

The Diabetes Food and Nutrition Bible - by Hope Warshaw

GRILLED CHICKEN BREASTS WITH FRUIT SALSA
Plan ahead...needs to chill for atleast 1 hour

WW Points
Exchanges
Yield: 4 servings


Fruit Salsa:

- 2 cans (8 ounces each) crushed pineapple,
packed in juice, drained
- 1 mango, peeled and cubed
- 1/2 papaya, peeled and cubed
- 2 tablespoons rice vinegar
- 1 tablespoon finely minced cilantro
- 1 tablespoon minced red pepper

- 2 whole chicken breasts, boned, skinned, halved
(10 ounces meat each)
- 2 teaspoons 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 a kiwi slice.

1/4 of recipe equals: Calories: 305, Fat: 6 g, Cholesterol: 85 mg, Sodium: 79 mg, Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 25 g, Protein: 32 g ++++c Exchanges: 4 Very Lean Meat, 2 Fruit, 1 Fat ++++ WWP: 6