Grilled Chicken with Pineapple Avocado Salsa

Ingredients (4 Servings)

• 2 cups diced pineapple
• 1 cup chopped cilantro
• 1 avocado, diced
• 1 jalapeño, seeded, finely chopped
• 1/2 cup diced red onion
• 2 Tbsp. lime juice
• 1/4 tsp. Stonemill Essentials Iodized Salt
• 1/4 tsp. Stonemill Essentials Ground Cumin
• 1/8 tsp. Stonemill Essentials Ground Black Pepper

• 4 Kirkwood Chicken Breasts, pound to 1/2-inch thickness
• 2 Tbsp. Carlini Pure Olive Oil
• Stonemill Essentials Iodized Salt, to taste
• Stonemill Essentials Ground Black Pepper, to taste

Directions

• For the salsa: In a medium bowl, combine all ingredients. Reserve.
• For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.
• Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.
• Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.

Nutrition

• Calories:- 168
• Fat:- 5 g
• Cholesterol:- 16 mg
• Sodium:- 67 mg
• Carbohydrate:- 72 g
• Fiber:- 6 g
• Protein: 45 g