Nutrition Facts| Serving Size | ½ of recipe | | Calories | 243 | | Total Fat | 9 g | | Saturated Fat | 1.5 g | | Sodium | 159 mg | | Total Carbohydrate | 13.5 g | | Dietary Fiber | 3.5 g | | Protein | 28.5 g |
Servings and Times| Servings | 2 | | Marinating time | 1-2 hours |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Extra virgin olive oil | ½ + ½ tablespoon | | Juice of 1 lime, divided | | Thyme | ½ teaspoon | | Boneless, skinless chicken breast halves | 2 | | Strawberries, diced | 1 cup | | Peach, diced | 1 | | Jalapeno (optional) | ½ | | Fresh parsley, chopped | 2 tablespoons | | Scallion, chopped | 1 | | Dash of salt | | Freshly ground pepper to taste |
Directions - Mix together ½ tablespoon of olive oil, ½ of the lime juice, and thyme in a small shallow dish. Add chicken breasts, cover with plastic wrap, and marinate in the refrigerator for 1-2 hours, turning chicken once.
- Combine strawberries, peaches, jalapeno, parsley, scallions, the remaining ½ tablespoon of olive oil, and the remaining lime juice. Season with a dash of salt and freshly ground pepper to taste. Place in the refrigerator until chicken is ready.
- Prepare indoor or outdoor grill. Grill chicken for 5-7 minutes on each side, or until cooked through. Serve with salsa.
Exchanges
4 very lean meats; 1 fruit; ½ fat Side Suggestions: Rice pilaf |