Lime-Grilled Chicken With Cuban Salsa - 22g Carbs, 5g Fiber
From Denise Austin’s Morning Stretch
Spice It Up With Lime-Grilled Chicken and Salsa!
If you prefer not to grill the chicken, simply broil it indoors. This
has a wonderful fresh taste and appeal, and you can make it as tame or
as spicy as you wish.
Makes 4 servings
Salsa
1 can (15 1/2 oz) black beans, rinsed and drained
1 ripe mango, peeled and finely chopped
3 Tbsp chopped red onion
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (optional; if you
choose to use pepper, wear plastic gloves when handling)
Chicken
4 boneless, skinless chicken breast halves
2 tsp grated lime peel
2 Tbsp fresh lime juice
2 tsp canola oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
To make the salsa:
In a medium bowl, stir together the beans, mango, onion, lime
juice, cilantro, and jalapeño (if using). Set aside while
grilling the chicken.
To make the chicken:
Place the chicken in a shallow dish. Add the lime peel, lime
juice, oil, salt, and pepper and rub the mixture into the
chicken. Cover and let stand for 15 minutes. Meanwhile, preheat
the grill or broiler. If using the broiler, coat a broiler-pan
rack with cooking spray.
Place the chicken on the grill rack or broiler pan. Cook 4"
from the heat, turning once, until the chicken is no longer
pink in the thickest part, 10 to 12 minutes.
Serve the chicken with the salsa. If desired, slice the
chicken into strips to serve.
Per serving:
290 Calories, 5g Fat, 22g Carbs, 5g Fiber,
37g Protein, 620mg Sodium