Prep Time:30 min
Start to Finish:1 hr 30 min
makes:6 servings
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained
1 can (2 1/2 oz) sliced ripe olives, drained
1 medium bell pepper, chopped (1 cup)
1medium tomato, seeded, chopped (3/4 cup)
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1/2 cup fat-free Italian dressing
6 boneless skinless chicken breasts (1 1/2 lb)
2 tablespoons fat-free Italian dressing
1. To make salsa, in large bowl, mix beans, olives, bell pepper, tomato, onion, parsley and 1/2 cup dressing until well blended. Cover and refrigerate 1 hour.
2. Heat coals or gas grill for direct heat. Brush chicken with 2 tablespoons dressing.
3. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with dressing occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken with salsa.
Nutritional Information
1 Serving: Calories 270 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 500mg; Total Carbohydrate 21g (Dietary Fiber 5g, Sugars 4g); Protein 31g % Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 4 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
