Nutrition Facts
Nutrition Facts
Calories | 200 | |
---|---|---|
Total Fat | 7 g | |
Saturated Fat | 1 g | |
Trans Fat | 0 g | |
Polyunsaturated Fat | 1 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 70 mg | |
Sodium | 230 mg | |
Total Carbohydrate | 11 g | |
Dietary Fiber | 1 g | |
Sugars | 6 g | |
Protein | 25 g |
Dietary Exchanges
1 carbohydrate, 3 lean meat
Ingredients
Chicken
-
1/2 tsp. paprika -
1/4 tsp. ground allspice OR -
1/4 teaspoon ground cumin -
1/4 tsp. salt -
1/4 tsp. pepper -
4 boneless, skinless chicken breast halves, (about 4 ounces each), all visible fat discarded
Salsa
-
1 cup diced, hulled strawberries, mango, or peeled peaches -
1 medium poblano pepper (seeds and ribs discarded, diced) OR -
3/4 medium green bell pepper (diced) -
1/2 cup finely chopped red onion -
1/4 cup chopped, fresh mint or cilantro -
2 Tbsp. fresh lemon juice -
1 Tbsp. sugar -
1/8 tsp. crushed red pepper flakes -
2 tsp. canola or corn oil
Directions
-
In a small bowl, stir together the paprika, allspice, salt, and pepper. Sprinkle over the smooth side of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. Let stand for 10 minutes. -
Meanwhile, in a medium bowl, stir together the salsa ingredients. -
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over. Cook for 2-4 minutes, or until no longer pink in the center. -
Serve the salsa with the chicken.
Diabetes & Heart Healthy Cookbook, 2nd edition
The 91ÊÓƵ has developed tasty and heart-healthy recipes that meet its dietary recommendations. These recipes are also designed to be consistent with the American Diabetes Association dietary guidelines and will introduce variety into meal plans for anybody looking to eat a more healthful diet.
Sample Recipes:
Salmon Baked with Cucumbers and Dill
Seared Chicken with Strawberry Salsa