Chicken with Yellow Pepper-Olive Grilled Salsa

Chicken with Yellow Pepper-Olive Grilled Salsa

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From: Diabetic Living Magazine

This salsa is made with grilled yellow peppers and onions, and a rosemary-olive vinaigrette. It is a perfect compliment for chicken, but works well with many other dishes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 skinless, boneless chicken breast halves, rinsed, patted dry, and flattened to ½-inch thickness (1¼ to 1½ pounds)
  • 3 tablespoons light balsamic vinaigrette salad dressing
  • Nonstick cooking spray
  • 1 medium yellow sweet pepper, quartered
  • 1 medium onion, cut into ½-inch-thick slices
  • 16 pitted Kalamata olives, chopped
  • 2 teaspoons snipped fresh rosemary


  • Prep

  • Ready In

  1. Lightly brush the chicken breast halves with 1 tablespoon of the vinaigrette and set aside.
  2. Coat a grill pan or grill rack with cooking spray and place over medium-high heat until hot. Coat the pepper and onion with cooking spray and cook 4 to 6 minutes on each side or until just tender and slightly charred. Place on cutting board to cool slightly.
  3. Cook chicken 4 to 5 minutes on each side or until no longer pink in center.
  4. Meanwhile, chop the cooked pepper and onion and place in a medium bowl with the olives, rosemary and remaining vinaigrette. Toss gently until well blended. Serve over chicken.

Nutrition information

  • Serving size: 1 chicken breast half and about ⅓ cup salsa each
  • Per serving: 229 calories; 5 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 34 g protein; 23 mcg folate; 82 mg cholesterol; 5 g sugars; 134 IU vitamin A; 89 mg vitamin C; 28 mg calcium; 1 mg iron; 336 mg sodium; 502 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean-protein, ½ starch, ½ vegetable

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