Grilled Chicken With Strawberry-Peach Salsa

    You can make the salsa separately and serve with pork or with a white fish like halibut.

Prep time: 22 minutes
Cook time: 6 to 8 minutes

1 large lemon
3 teaspoons honey
2 teaspoons minced garlic
3 teaspoons extra-virgin olive oil, divided
½ teaspoon salt
1/4 teaspoon freshly ground pepper
4 (4-ounce) skinless, boneless chicken breasts, about 1 pound
2 cups diced strawberries
2 ripe medium peaches, peeled and diced
1/4 cup minced red onion
½ cup diced red bell pepper
2 teaspoons minced jalapetio chili

    Preheat grill or broiler. Zest lemon to make about 1 teaspoon; set aside. Juice lemon to make 4 tablespoons.
    In a shallow bowl combine 2 tablespoons lemon juice, 1 teaspoon honey, garlic, 1 ½ teaspoons oil, salt, and pepper. Add chicken, coat both sides with marinade, and let sit.
    In a medium bowl combine straw-berries, peaches, onion, bell pepper, jalaperio, lemon zest, and remaining lemon juice, honey, and oil.

    Remove chicken from marinade (discard marinade). If using a grill, place chicken on a lightly oiled grill rack. If using a broiler, set chicken on a nonstick broiler pan, and place rack 4 inches from heat. Cook 2 to 3 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat regis-ters 170°F Divide chicken and salsa among 4 plates and serve.

Nutrition score per serving (4 ounces chicken, 3/4 cup salsa): 228 calories, 5 g fat (21% of calories), 1 g saturated fat, 18 g carbs, 289 protein, 3 g fiber, 35 mg calcium, 1 mg iron 366 mg sodium