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Grilled Chicken Breasts w/Fruit Salsa -- e-w

Source of Recipe

"The Diabetes Food and Nutrition Bible" by Hope Warshaw
Grilled Chicken Breasts w/Fruit Salsa -- e-w
Plan ahead… salsa must chill at least 1 hour
Yield: 4 servings

For 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

For 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 +++EXC: 4 Very Lean Meat, 2 Fruit, 1 Fat +++WWP: 6