Lunch: Grilled Chicken With Red-Pepper Salsa

This zesty salsa made with roasted red peppers and olives not only enhances basic pan-grilled chicken breasts but also complements other favorite grilled meats and vegetables. Try it on sandwiches, too. A side of steamed green beans goes well with the chi

Ingredients

4 medium skinless, boneless chicken-breast halves
1/4 tsp. salt
.13 tsp. ground black pepper

Instructions

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.
Meanwhile, prepare Red-Pepper Salsa: In small bowl, combine all salsa ingredients; stir until well blended. Makes about 2 cups salsa.
Cut chicken breasts into thick slices. Spoon salsa over chicken. Serve with lemon wedges if you like.
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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