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Web Exclusive…
Spicy Salsa Chicken Grill
By American Diabetes Association, July 2004
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(Serves 6)
- 1/3 cup fresh lime juice
- 2 teaspoons minced chives
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 cup hot salsa
- 1 ½ pounds boneless, skinless chicken breast
In a small saucepan, mix together the lime juice, chives, ginger, and
garlic. Add the olive oil and chili powder, and bring to a simmer over medium
heat. Stir in the salsa. Allow sauce to cool. Place the chicken in a plastic
bag. Add the sauce, and let marinade in the refrigerator for at least 2 hours
or up to 24 hours.
Prepare an outside grill with an oiled rack set 4 inches above the heat
source. On a gas grill, set the heat to high. Grill the chicken breasts for 3-4
minutes on each side, turning once and basting with extra marinade, until the
chicken is cooked through.
Exchanges Per Serving
- 4 very lean meat
- 1/2 monounsaturated fat
Nutrition Information (per serving)
- Calories 158
- Calories from fat 47
- Total fat 5g
- Saturated fat 1g
- Cholesterol 69mg
- Sodium 78mg
- Total carbohydrate 1g
- Dietary fiber 0g
- Sugars 1g
- Protein 25g
Copyright 1999, American Diabetes Association. From More Diabetic Meals
in 30 Minutes—Or Less. Reprinted with permission. To order the book,
please call 800-232-6733 or order it
online.
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