CHICKEN BREASTS WITH GRILLED PINEAPPLE AND TOMATILLO SALSA
Serve this easy grilling recipe over steamed brown rice with a green salad on the side for a satisfying meal. Savory onions, sweet pineapple and rich tomatillo salsa are a delicious sweet and spicy combo to top all manner of grilled meat and fish.
- 2 tablespoons canola oil, plus more for oiling the grill
- 1/2 large sweet white onion (such as Vidalia), cut into thick rings
- 6 pineapple spears
- Salt and pepper to taste
- 1 1/2 cups tomatillo salsa
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 4 skinless, boneless chicken breast halves
Oil grill grates and preheat grill to medium-high heat. Brush onions and pineapple with 1 tablespoon of the oil then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate. When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, cilantro, lime juice, salt and pepper and toss gently to combine.
Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total.
Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.
Per serving: 300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 75mg cholesterol, 930mg sodium, 20g total carbohydrate (1g dietary fiber, 18g sugar), 30g protein
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