This is a quick and delicious chicken recipe when fresh fruit is in season. Substitute mango or papaya for the pineapple if you wish.

RECIPE INSTRUCTIONS
1. Working with one at a time, place a chicken breast between 2 sheets of waxed paper and pound to an even 2-inch thickness. Set aside.

2. Prepare the salsa by combining the pineapple, red bell pepper, avocado, cilantro, lemon juice, honey and zest, olive oil, soy sauce and garlic in a bowl.

3. Preheat a barbecue to medium-high heat or lightly coat a large, nonstick grill pan with cook¬ing spray and set over medium-high heat. Grill the chicken for 3 minutes per side or until no longer pink. Serve the salsa on the grilled chicken.

INGREDIENTS
1 1/2 lb skinless boneless chicken breasts (about 4 to 6 breasts)
1 cup diced fresh pineapple
1/3 cup diced red bell pepper
1/3 cup diced ripe avocado
1/4 cup chopped fresh cilantro or basil
1 tsp lemon juice
1 tsp honey
1/2 tsp lemon zest
2 tsp olive oil
1 1/2 tsp low-sodium soy sauce
1/2 tsp finely chopped garlic

NOTES
Nutritional Analysis per Serving

Calories 167
Protein 23 g
Fat 5.7 g
Saturated Fat 1.2 g
Carbohydrates 5 g
Cholesterol 63 mg
Sodium 120 mg
Fiber 0.8 g

Prep Time: 15 minutes
Cook Time: 6 minutes

Make Ahead: Prepare salsa early in the day.

Serves 6

Nutrition Watch: Pineapple is a very good source of fiber and, like citrus fruits, is high in vitamin C.

Per serving:
Calories 167
Protein 23 g
Carbohydrates 5 g
Fiber 0.8 g
Total fat 5.7 g
Saturated fat 1.2 g
Cholesterol 63 mg
Sodium 120 mg

Prep time: 15 minutes
Cook time: 6 minutes