Grilled Chicken Breasts with Warm Balsamic Strawberry Salsa
(makes 4 servings)
| 4 | 4-ounce (120 g) boneless and skinless chicken breasts, pounded thin |
| 1 | tablespoon (15 ml) olive oil |
| 1 1/2 | tablespoons (22.5 ml) chopped fresh tarragon |
| 1/4 | teaspoon (1.25 ml) kosher salt |
| 1/2 | cup Warm Balsamic Strawberry Salsa (see recipe reference) |
| extra minced chives for garnish (optional) |
- Place the pounded chicken breasts in a shallow dish.
- In a small bowl, combine the lemon juice, oil, garlic, tarragon, salt and pepper. Pour over the chicken and marinate for 30 minutes.
- When ready to cook, preheat a grooved nonstick pan, remove the chicken from the marinade and dry with paper towel. Cook until the chicken is done, about 4 to 5 minutes per side, and juices run clear when prodded with the sharp tip of a knife. Serve at once with 2 tablespoons of salsa and drizzle a bit of the liquid around the edge. Decorate with extra chives.
| Per serving: | 155 calories (22% calories from fat), 23 g protein, 4 g total fat (0.9 g saturated fat), 6 g carbohydrate, 2 g dietary fiber, 63 mg cholesterol, 86 mg sodium |
| Diabetic exchanges: | 3 very lean protein, 1/2 carbohydrate (fruit) |
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