Grilled Chicken Breasts with Fruit Salsa

Note from Cheri: This diabetic friendly recipe is reprinted with permission from The Diabetes Food & Nutrition Bible by Hope Warshaw, MMSc, RD, CDE and Robyn Webb, MS (American Diabetes Association, 2001). Click here for more information about this book and more sample recipes. Click here for an informative interview about diabetes with co-author Hope Warshaw.

Fruit Salsa 2 cans (8 oz. each) crushed pineapple, packed in juice, drained 1 mango, peeled and cubed 1/2 papaya, peeled and cubed 2 tablespoons rice vinegar 1 tablespoon finely minced cilantro 1 tablespoon minced red pepper 2 whole chicken breasts, boned, skinned, halved (10 oz. meat each) 1 teaspoon olive oil Garnish kiwi slices

Makes 4 Servings, About 4 oz. Each Prep Time: 20 Minutes Cooking Time: 14 Minutes In a medium bowl, combine salsa ingredients. Cover and refrigerate for at least 1 hour. Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil chicken about 7 minutes per side or until no pink remains. To serve: Place fruit salsa on a plate, using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice. Exchanges: 4 Very lean meat; 2 Fruit; 1 Fat Total Calories Per Serving 305; Calories from fat 54; Total fat 6g; Saturated fat 2; Cholesterol 85mg; Sodium 79mg; Carbohydrate 30g; Dietary fiber 3g; sugars 25g; Protein 32g