CHICKEN BREASTS WITH PEACH SALSA

4 (approx. 1 lb total) boneless, skinless chicken breasts

3 tbsp lime juice, divided
1 medium-size peach, peeled, pitted, and chopped (low-sodium)
1/2 cup chopped tomato
2 tbsp sliced green onion
1 tsp grated fresh ginger OR 1/4 tsp ground ginger
1/8 tsp garlic powder
Hot cooked brown rice* for 4 persons for serving
Fresh thyme or cilantro sprigs for garnish, if desired

In a small bowl, stir together 2 tablespoons of the lime juice and the teriyaki or soy sauce.  Brush mixture over the chicken.  Cover and marinate in the refrigerate from 30 minutes to 2 hours.

Make the salsa by combine the peach, tomato, green onion, the remaining lime juice, ginger, and garlic together in a medium bowl.  Cover and refrigerate from 30 minutes to 2 hours.

Place chicken breasts on a broiler pan that has not been preheated.  Broil 4 to 5 inches from the heat for around 15 minutes until juices run clear.  Turn once during cooking.

To serve, place chicken on serving plate over the brown rice and top with the salsa.  Garnish with the thyme or cilantro, if desired.

Yield: 4 servings
Per serving: 146 calories, 3 g (1 g sat) fat, 59 mg chol, 287 mg sod, 6 g carbs, 1 g fiber, 22 g protein

I recommend diabetics never use white rice. You could also sub cauliflower, zucchini noodles or omit and serve with a green vegetable such as broccoli or a salad.