Grilled Chicken with Salsa Recipe

Grilled Chicken with Salsa Recipe photo by Taste of Home

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I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. —Julie Simpson, North Aurora, Illinois

This recipe is:

Diabetic Friendly

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Grilled Chicken with Salsa Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Directions

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Serve with salsa. Yield: 4 servings (3 cups salsa).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 chicken breast half with 3/4 cup salsa equals 185 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 178 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Originally published as Grilled Chicken with Salsa in Taste of Home June/July 2008, p20