Ingredients
1/2 cup light coconut milk
Juice and zest of 1 lime
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
4 skinless, boneless chicken breasts (6 oz each)
1/4 tsp salt
1/4 tsp pepper
Salsa
1/2 pineapple, peeled, cored, and sliced into rings
1 large red bell pepper, diced
1 small avocado, diced
1/3 cup diced red onion
1/4 cup chopped scallions
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
Juice and zest of 1 lime
2 tsp minced jalapeno pepper
1/4 tsp salt
1/4 tsp pepper
1. Combine coconut milk, juice and zest of lime, mint and cilantro in a shallow dish and add chicken breasts. Cover and marinate in the refrigerator for 30 minutes.
2. Coat, grill or pan with cooking spray, then preheat over medium-high heat. Grill pineapple until marks form for 3 to 4 minutes per side. Remove from grill and cool.
3. Remove chicken from marinade and scrape off excess herbs. Sprinkle with salt and pepper, then grill until chicken is cooked through and grill marks form for 4 to 5 minutes per side. Remove onto a cutting board to cool.
4. Chop pineapple and toss in a medium-size bowl with remaining salsa ingredients. To serve, place a chicken breast on each plate along with a scoop of salsa.
MAKES 4 SERVINGS. Per serving: 350 cal, 10 g fat (3g sat), 25g carbs, 510 mg sodium, 4 g fiber, 39 g protein
PREP TIME: 45 minutes
COOKING TIME: 20 minutes
