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  • 20minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 medium (about 1 1/4 pounds)

  2. skinless, boneless chicken-breast halves

  3. 1/8 teaspoon(s) ground black pepper

  4. 1 cup(s) (about 6 ounces)

  5. jarred roasted red peppers , drained, chopped

  6. 2 medium celery stalks , cut into 1/4-inch dice

  7. 1/4 cup(s) pimiento-stuffed olives , chopped

  8. 1/4 cup(s) red onion , minced

  9. 1 whole(s) pickled jalapeño chile or pepperoncini , stem discarded, minced

  10. 1 tablespoon(s) fresh lemon juice

  11. 1/2 teaspoon(s) sugar

  12. 1/4 teaspoon(s) salt

  13. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Prepare Pan-Grilled Chicken: Lightly grease grill pan; heat until hot over medium heat. Add chicken and sprinkle with salt and pepper; cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning chicken over once.

  2. Meanwhile, prepare Red-Pepper Salsa: In small bowl, combine all salsa ingredients; stir until well blended. Makes about 2 cups salsa.

  3. Cut chicken breasts into thick slices. Spoon salsa over chicken. Serve with lemon wedges if you like.

  4. Each 1/4 cup salsa: About 30 calories, 1 g protein, 6 g carbohydrate, 1 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 520 mg sodium.

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