I understand summer season has actually gotten here when I make this grilled chicken dish with all its fresh active ingredients. The vibrant salsa is rupturing with spicy taste.– Julie Simpson, North Aurora, Illinois.
Components
- 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, sliced
- 1 cup cubed fresh pineapple
- 1/2 cup chopped sweet red pepper
- 1/3 cup sliced red onion
- 1/4 cup lime juice
- 3 tablespoons minced fresh cilantro
- 1 jalapeno pepper, seeded and carefully sliced
Directions
- In a big resealable plastic bag, combine the first eight ingredients; include chicken. Seal bag and rely on coat; cool for 4 hours. In a small bowl, combine salsa ingredients. Cover and refrigerate up until serving.
- Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or till a thermometer reads 170 °. Serve with salsa.
Editor’s Note
Use non reusable gloves when cutting hot peppers; the oils can burn skin. Prevent touching your face.
Nutrition Truths
1 each: 185 calories, 4g fat (1g saturated fat), 63 mg cholesterol, 178 mg salt, 13 g carb (8g sugars, 2g fiber), 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.