Meal Total (per plate): 322 cal., 6 g total fat (2 g sat. fat), 73 mg chol., 373 mg sodium, 37 g carb. (16 g fiber, 8 g sugars), 29 g pro. Exchanges: 2 vegetable, 0.5 fruit, 1 starch, 3.5 lean meat.
Carb. per serving 25 g
Servings 4 (1 taco, 1 onion slice, and ½ cup salsa each)
Prep 25 minutes Marinate 30 minutes Grill 12 minutes
1. For marinade, in a shallow dish combine the ½ cup lime juice and the cumin. Add chicken, turning to coat. Cover and marinate in the refrigerator for 30 minutes, turning once. Meanwhile, for salsa, in a medium bowl stir together mango, tomato, red onion, cilantro, and the 1 tablespoon lime juice; set salsa aside.
2. Drain and discard marinade from chicken. Brush onion slices with olive oil. For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (165°F), turning once halfway through grilling. Halfway through grilling, add onion slices and grill for 6 to 8 minutes or until onion slices are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as directed, adding onion slices as directed.)
3. To serve, slice chicken. Serve chicken in tortillas with the mango salsa and grilled onion slices.
Per serving: 271 cal., 6 g total fat (2 g sat. fat), 73 mg chol., 357 mg sodium, 25 g carb. (10 g fiber, 8 g sugars), 28 g pro. Exchanges: 0.5 fruit, 1 starch, 3.5 lean meat.
Time-Saver For a fuss-free mango salsa, stir chopped refrigerated fresh mango into refrigerated pico de gallo instead of making your own.
Carb. per serving 12 g Servings 4 (1 cup each)
Start to Finish 15 minutes
1. In a large bowl combine jicama, lime juice, and chili powder. Toss to coat. Divide among plates.
Per serving: 51 cal., 0 g total fat, 0 mg chol., 16 mg sodium, 12 g carb. (6 g fiber, 0 g sugars), 1 g pro. Exchanges: 2 vegetable.