Directions:
- TO make the salsa: In a medium bowl, combine the blueberries, pepper, onion, all-fruit, basil, and salt. Cover and refrigerate for at least 2 hours.
- TO make the chicken and marinade: In a medium bowl, whisk together the lime juice, oil, shallots, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 3 hours.
- COAT the unheated grill rack with cooking spray. Preheat the grill.
- PLACE the chicken on the rack and grill for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.83 Kcal (1594 kJ) | ||
| Calories from fat | 73.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1031.76mg | 43% | |
| Potassium | 1029.01mg | 22% | |
| Total Carbs | 29.41g | 10% | |
| Sugars | 16.57g | 66% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 49.99g | 100% | |
| Vitamin C | 99.7mg | 166% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 17.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 13% | |
|---|---|---|---|
| Cholesterol | 32.28mg | 46% | |
| Sodium | 239.2mg | 43% | |
| Potassium | 238.57mg | 22% | |
| Total Carbs | 6.82g | 10% | |
| Sugars | 3.84g | 66% | |
| Dietary Fiber | 1.15g | 20% | |
| Protein | 11.59g | 100% | |
| Vitamin C | 23.1mg | 166% | |
| Iron | 0.1mg | 3% | |
| Calcium | 11.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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