Grilled Chicken Breast with Gazpacho Salsa
Delicious for any summer meal!

Serves 2

• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 tablespoon red-wine vinegar
• 1 tablespoons olive oil plus about 1 teaspoon additional for brushing the chicken
• 2 tablespoons water
• 1/4 teaspoon ground cumin, or to taste

• 1/2 to 1 jalapeno, seeded and chopped
• 1 slice of homemade-type white bread, torn into pieces
• 2 ripe plum tomatoes, seeded and chopped fine
• 1/2 cup finely chopped seeded peeled cucumber
• 1/3 cup finely chopped green bell pepper
• 1/4 cup finely chopped sweet onion
• 2 tablespoons finely chopped fresh cilantro leaves, or to taste
• 2 boneless chicken skinless breast halves (about 1 pound)

In a blender blend together the garlic paste, the vinegar, 1 tablespoons of the oil, the water, the cumin, the jalapeno, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Per Serving: 264 Calories; 9g Fat (31.2% calories from fat); 1g Saturated Fat; 30g Protein; 15g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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