NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Strawberries

2 tbsp diced Red Onion

2 tbsp chopped Cilantro

1 tbsp Lime Juice

60g Whole Wheat Flour

1/2 tsp Baking Powder

Pinch of Salt

1/3 cup Low-Fat Milk

1 Egg White

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your grill to medium-high heat.

• 2

  Season the chicken breast lightly with salt and pepper. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, combine diced strawberries, red onion, chopped cilantro, and lime juice in a small bowl to create the fresh salsa. Mix gently and set aside.

• 4

  For the biscuits, preheat your oven to 425°F. In a bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.

• 5

  In another bowl, mix the low-fat milk, egg white, and olive oil. Pour the wet ingredients into the dry ingredients and combine until a soft dough forms; avoid overmixing.

• 6

  Turn the dough onto a lightly floured surface, pat it into a 1/2-inch thick round, and cut out one biscuit.

• 7

  Place the biscuit on a baking sheet and bake for 12-15 minutes or until lightly golden.

• 8

  To plate, slice the grilled chicken and top with a generous spoonful of strawberry salsa. Serve alongside the warm whole wheat biscuit.