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.

Diabetic Living Magazine
Source: 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

228.8 calories; protein 33.5g 67% DV; carbohydrates 9.6g 3% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 4.6g; fat 5.4g 8% DV; saturated fat 0.7g 4% DV; cholesterol 82.2mg 27% DV; vitamin a iu 133.5IU 3% DV; vitamin c 89.1mg 149% DV; folate 23.4mcg 6% DV; calcium 28.1mg 3% DV; iron 1.3mg 7% DV; magnesium 48.3mg 17% DV; potassium 502.5mg 14% DV; sodium 336mg 13% DV.