| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Low-cal, Poultry, Ww | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken breasts, halved |
| 1 | c | Pineapple tidbits, drained |
| 1/2 | c | Scallions, chopped |
| 12 | Cherry tomatoes, quartered | |
| 1/4 | t | Cumin seed, ground |
| 1 | Whol pickled jalapeno pepper |
INSTRUCTIONS
1997 Preheat oven to 375 degrees F. Place chicken on rack in pan, skin-side up; bake for 30 to 40 minutes, until juices are clear when meat is pricked with fork. To prepare salsa, in bowl, combine all remaining ingredients and cover and let stand at room temperature for 20 minutes. Remove skin from chicken before eating; serve the salsa with chicken. Jalapeno pepper optional, depending on your taste. EACH SERVING PROVIDES: 3 P, 3/4 V, 1/4 FR. Per serving provides: 187 calories; 27 g protein; 3 g fat; 12 g carbohydrate; 67 mg sodium; 72 mg cholesterol. Posted to MC-Recipe Digest V1 #569 by LinFields@aol.com on Apr 15,
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 144.6mg
Sodium: 142.1mg
Potassium: 817.3mg
Carbohydrates: 8.1g
Fiber: 2g
Sugar: <1g
Protein: 54.3g