• 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ½ teaspoons xylitol
  • 4 (5-ounce) skinless boneless chicken breast halves
  • 1 teaspoon olive or vegetable oil
  • 2 cups (about 12 ounces) canned diced pineapple
  • 2 cups (about 12 ounces) diced jicama
  • ¼ orange bell pepper or red bell pepper, seeded and finely chopped
  • 1 jalapeno pepper, seeded and minced (wear gloves when handling to prevent irritation)
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped sweet onion


  1. Spray the grill rack or a ridged grill pan with nonstick spray; prepare the grill or set the grill pan over medium-high heat.
  2. Combine the cumin, ½ teaspoon of the salt, and ¼ teaspoon of the xylitol in a small bowl. Brush the chicken all over with the oil; sprinkle with the spice mixture.
  3. Grill the chicken until browned and cooked through, turning once halfway through, 10-12 minutes.
  4. Meanwhile, toss together the pineapple, jicama, bell pepper, jalapeno pepper, vinegar, onion, and the remaining 1 teaspoon xylitol and ¼ teaspoon salt in a medium bowl. Serve with the chicken.


Nutrition Per Serving

Serving size: (1 breast half with 1 scant cup salsa)

266 Calories, 6g Fat, 1g Saturated Fat, 77mg Cholesterol, 514mg Sodium, 22g Carbohydrates, 6g Fiber, 32g Protein, 46mg Calcium



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