When the current Weight Watchers May/June magazine came out, I suspect that almost nobody noticed this recipe for grilled chicken with strawberry salsa. Why? Because the issue features unretouched nude photos of Weight Watcher members who have lost weight. The title of the article, “I am Beautiful,” emphasizes loving your body at any weight. The women in the photos have lost from 12 to 87 lbs.
The issue has garnered both praise and criticism from readers. Many women think it’s high time we celebrate womens’ bodies in a nonjudgemental way, but others are less comfortable with the idea of nudity in any form, let alone on the pages of Weight Watchers magazine.
Back to this recipe, which is buried in the back pages of the issue. It’s another riff on boneless skinless chicken breasts, this time with a refreshing, springlike combination of fruit and jalapeño peppers. It goes together in minutes and has only 3 WW SmartPoints per serving. To save time and effort, do what I did and buy the pineapple already cut up.
You can serve this with brown rice or with a big green salad. That way you’ll be getting your protein, fruits and vegetables in one fell swoop.
1 medium lime
2 tsp. minced garlic
2 tsp. olive oil, divided
1/2 tsp. salt
freshly ground pepper
4 (1/4 lb.) skinless boneless chicken breasts
2 cups 1/2-inch diced strawberries
1 cup 1/2-inch diced fresh pineapple
1/4 cup minced red onion
2 Tbsp. chopped cilantro or basil
2 tsp. minced jalapeño pepper
1 tsp. sugar
Preheat grill or grill pan. Zest lime; set aside. Juice lime; set aside.
In a medium bowl, combine 1 Tbsp. of the lime juice, garlic, 1/2 tsp. olive oil, salt and pepper. Add chicken, turn to coat both sides and set aside.
In another medium bowl, combine strawberries, pineapple, red onion, cilantro, jalapeño pepper, sugar, remaining lime juice, the lime zest and the remaining 1 1/2 tsp. olive oil. Taste for seasoning and add salt and/or extra minced jalapeño if you like it spicy.
Grill chicken breasts and serve with salsa spooned over top.
WW SmartPoints per serving: 3 (1 chicken breast and 2/3 cup salsa)