Grilled Chicken with Strawberry and Pineapple Salsa

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 4

Image courtesy of the American Heart Association

Grilled pineapple and fresh mint and strawberries combine with tangy lemon and a bit of hot pepper flakes to make an interesting salsa for grilled chicken.

Ingredients

Chicken:

4 boneless, skinless chicken breasts halves (about 4 ounces each), all visible fat discarded

2 teaspoons salt-free steak seasoning blend

1/4 teaspoon salt

Salsa:

2 slices of pineapple, each 1/2-inch thick, patted dry

1 teaspoon canola or corn oil

1 cup whole strawberries (diced)

3-4 tablespoons chopped, fresh mint leaves

1/4 cup finely chopped red onion

1-2 teaspoons sugar

1/8 teaspoon crushed red pepper flakes

1 medium lemon

Directions

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 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning 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.

Nutrition Facts

Per serving (serves 4; serving size 3-ounce chicken, 1/2 cup salsa)

Calories:	320
Fat:	10 g (2 g saturated, 1 g polyunsaturated, 3 g monounsaturated fats)
Cholesterol:	8 mg
Sodium:	453 mg
Total Carbohydrate:	38 g (6 g sugars, 9 g dietary fiber)
Protein:	21 g
Diabetic Exchanges:	1 fruit, 3 very lean meat

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