SALSA
1 tsp canola or corn oil
2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 oz) diced
1/4 cup finely chopped red onion
3-4 Tbsp chopped fresh mint leaves
1-2 tsp sugar
1/8 tsp crushed red pepper flakes
1 medium lemon

CHICKEN
4 boneless, skinless chicken breast halves (about 4 oz ea), all visible fat discarded
2 tsp salt-free steak seasoning blend
1/4 tsp salt

This is the following nutrition facts:
191 cal; 3g Total fat; 0.5g Saturated Fat; 0g Trans Fat; 0.5g Polyunsaturated Fat; 1g Monounsaturated Fat; 66mg Cholestoerol; 223mg Sodium; 14g Carbohydrates; 2g fiber; 10g Sugars; 27g Protein

1. 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 mins., or until hot. Grill the pineapple for 2 mins. on each side. Transfer to a cutting board and let cool slightly, about 2 mins. before chopping.
2. Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 tsp lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry misture. Set aside.
3. (I boiled the chicken for about 10 mins first) Sprinkle both sides of the chicken with the seaoning 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.

Serving Size: 1 4oz boneless, skinless chicken breasts

Number of Servings: 1

Recipe submitted by SparkPeople user HOLDRENS.

 

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