Grilled Chicken Salsa

by Nancy

This is a delicious chicken recipe that has enough kick and flavor to make you forget it’s diabetic friendly and low carb! You can grill outdoors or indoors on your George Foreman-type grill.

Grilled Salsa Chicken •

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 or mild salsa •

1 1/2 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. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with extra marinade, until the chicken is cooked through.

Makes 6 servings 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 1 g

Protein 25 g

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