It was when I saw this post over at The Jey of Cooking that I decided to make an earnest effort to make sure our dinners and snacks would be healthier, for real this time! (you've got to give me desserts though, I'm nothing without mascarpone cheese and fresh whipped cream :( ).
She'll be donating $1 to the American Heart Association for every entry of a heart healthy recipe in commemoration/celebration of her mom's heart transplant.
So here we go!
Grilled Chicken with Pineapple and Strawberry Salsa
You will need:
- 2 slices fresh pineapple, patted dry, about 1/2 in thick
- 1 cup whole strawberries, diced
- 1/4 cup finely chopped red onion (I would omit this next time)
- 3 to 4 tbsp freshly chopped mint leaves (I used 1 tsp dried crushed mint leaves)
- 1 to 2 tsp sugar
- 1/8 tsp crushed red pepper
- 1 medium lemon
- 4 boneless, skinless chicken breast halves (about 4 ounces each) all visible fat discarded
- 2 tsp salt free steak seasoning blend ( I used Monteal spicy steak seasoning, but I don't believe it's salt free)
- 1/4 tsp salt (I omitted this because my steak seasoning was not salt free)
We had the chicken with a spinach salad. Matt was not a fan of the salsa because of the onion, it was way too strong, and I agree. I would definitely omit it next time I make this. Otherwise he would have liked it and I would have enjoyed it a lot more. Also, I didn't halve my chicken breasts before grilling them on the grill pan. I grilled them and then just cut them in half. Next time, for the sake of saving grill time, I would halve them.
Overall it was very good, I really like the sweetness and freshness of the fruits with the mint over the spicy chicken. I loaded mine up with salsa since Matt didn't eat a lot of it:).
Total Fat 3 g
Trans Fat 0.0 g
Monounsaturated Fat 1.0 g
Saturated Fat o.5 g
Polyunsaturated Fat0.5 g
Sodium 223 mg
Fiber 2 g
Protein 27 g
Cholesterol 66 mg
Carbs 14 g
Sugar 10 g
Dietary Exchanges- 1 fruit, 3 very lean meat