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1 1/2
cups finely chopped pineapple
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1
- 2
canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
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2
tablespoons snipped chives
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1
tablespoon honey
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1
teaspoon finely shredded lemon peel or lime peel
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2
teaspoons lemon juice or lime juice
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4
skinless, boneless chicken breast halves (about 1 pound total)
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1
teaspoon cooking oil
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1
teaspoon dried thyme, crushed
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1/4
teaspoon salt
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1/4
teaspoon black pepper
1. For salsa, 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.
2. Meanwhile, rinse chicken; pat dry. Lightly brush chicken with cooking oil. 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, 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. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 182,
- Protein (gm) 22,
- Carbohydrate (gm) 13,
- Fat, total (gm) 5,
- Cholesterol (mg) 59,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 292,
- Vitamin C (mg) 11,
- Sodium (mg) 227,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Fruit () 1,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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