Recipes

These juicy chicken breasts are paired with a sweet and fiery salsa that’s exploding with flavor. Chipotle peppers give the salsa a spicy kick, so if you like it hot, use the high end of the range.

Prep: 20 minutes

Makes: 4 servings

 

Ingredients:

1?1⁄2 cups chopped fresh pineapple
1 to 2 canned chipotle chile peppers in adobo sauce, drained, seeded, and finely chopped*
2 tablespoons chopped fresh chives
1 tablespoon honey
1 teaspoon finely shredded lime peel or lemon peel
2 teaspoons lime juice or lemon juice
4 skinless, boneless chicken breast halves (1 to 1?1⁄4 pounds total)
1 teaspoon extra-virgin olive oil
1 teaspoon dried thyme, crushed
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

 

Instructions:

Preheat broiler. For salsa, in a medium bowl stir together pineapple, chile peppers, chives, honey, lime peel, and lime juice. Let stand at room temperature for 30 minutes.

Meanwhile, lightly brush chicken with olive oil. In a small bowl stir together thyme, kosher salt, and black pepper. Sprinkle evenly over chicken; rub in with your fingers.

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 (170°F), turning once.

Slice chicken and serve with salsa.

Grilling directions: For a charcoal grill, place chicken on the lightly greased rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170°F). (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on lightly greased grill rack over heat. Cover and grill as above.)

 

Hints:

Nutrition facts per serving: 185 cal., 3 g total fat (1 g sat. fat), 66 mg chol., 201 mg sodium, 12 g carbo., 1 g fiber, 27 g pro.
Exchanges: 1⁄2 Fruit, 4 Very Lean Meat, 1⁄2 Fat

 

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