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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Lightly brush the chicken breast halves with 1 tablespoon of the vinaigrette and set aside.

  • 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.

  • Cook chicken 4 to 5 minutes on each side or until no longer pink in center.

  • 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 Facts

229 calories; 5.4 g total fat; 0.7 g saturated fat; 82 mg cholesterol; 336 mg sodium. 502 mg potassium; 9.6 g carbohydrates; 1.7 g fiber; 5 g sugar; 33.5 g protein; 134 IU vitamin a iu; 89 mg vitamin c; 23 mcg folate; 28 mg calcium; 1 mg iron; 48 mg magnesium;