Makes 4 servings
Ingredients1 teaspoon coconut oil
Salsa:
Salsa:
2 slices fresh pineapple, each 1/2-inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
Chicken:
4 — boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2 teaspoons salt-free steak seasoning blend
1/4 teaspoon salt
2 teaspoons salt-free steak seasoning blend
1/4 teaspoon salt
InstructionsPreheat the grill to medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side
Nutritional Info:Calories 191
Fat 3g
Saturated Fat 0.5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 66mg
Sodium 223mg
Carbohydrate 14g
Fiber 2g
Sugars 10g
Protein 27g
Trans Fat 0g
Fat 3g
Saturated Fat 0.5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 66mg
Sodium 223mg
Carbohydrate 14g
Fiber 2g
Sugars 10g
Protein 27g
Trans Fat 0g
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