Broiled Chicken and Pineapple Salsa
Tangy pineapple salsa turns a chicken breast recipe into something exotic.

Servings: 4

Salsa:
• 1-1/2 cups finely chopped pineapple
• 1 to 2 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon honey
• 1 teaspoon finely shredded lime peel
• 2 teaspoons lime juice

Chicken:
• 4 boneless, skinless chicken breast halves (1 pound total)
• Cooking oil spray
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

In a medium bowl stir together pineapple, chipotle peppers, chives, honey, lime or lemon peel, and lime or lemon juice. Let stand at room temperature for 30 minutes.

Rinse chicken; pat dry. Lightly spray chicken with cooking oil spray. In a small bowl stir together thyme, salt, and black pepper; rub onto both sides of chicken. Place chicken on the unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink inside turning once. (Or, grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.)

Serve chicken with salsa.

Per Serving: 144 Calories
1g Fat (9.3% calories from fat) Trace Saturated Fat
27g Protein
5g Carbohydrate
1g Dietary Fiber
66mg Cholesterol
253mg Sodium
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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