I hadn't originally flagged this recipe when I flipped through the September/October 2010 issue of Clean Eating Magazine, but at second glance (as is the case for many dishes I make from there) it caught my eye and got added to my meal plan.
from Clean Eating Magazine, Vol. 3, Issue 5
1/4 cup plus 1/3 cup light coconut milk, divided
4 scallions, white and green parts separated and sliced, divided
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 lb)
1/2 small fresh pineapple, peeled, cored, and diced (about 2 cups)
10 large strawberries (about 8 oz), diced
5 oz mixed greens
1. In a large bowl, combine 1/4 cup coconut milk with white parts of scallion, salt, and pepper. Add chicken and let marinate at room temperature 30 minutes, or covered in the fridge overnight.
2. In another large bowl, combine remaining 1/3 cup coconut milk with green parts of scallion. Stir in pineapple chunks and diced strawberries (I also added a seeded, diced jalapeño). Set aside, or if not serving immediately, cover and refrigerate until ready to use.
3. Heat a grill (or grill pan) over medium-high heat. Add chicken and cook 5-7 minutes per side, until cooked through and juices run clear.
4. Divide chicken and greens evenly among four plates. Top each serving with fruit salsa and serve.
The little guy wasn't into the chicken, so he had turkey breast, string cheese, and assorted fruits. With the exception of the bell pepper, which he said was sour (he preferred the red one he had before dinner), he cleaned his plate.
Nutrition information per 4oz chicken + 1/2 cup salsa:
Calories - 214
Fat - 4g
Carbs - 17g
Fiber - 3g
Sugars - 11g
Protein - 28g
Sodium - 90mg
Cholesterol - 65m