1. Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño and 1/four teaspoon salt in medium bowl. Set apart.
2. Combine black pepper, remaining 1/four teaspoon salt and chili powder in small bowl; sprinkle over rooster.
three. Coat grill pan with cooking spray. Cook rooster over medium-high warmth four minutes per facet or till not pink in middle.
four. Serve rooster topped with half of salsa; refrigerate remaining salsa for one more use.
Calories: 230 energy, Carbohydrates: 16 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Sodium: 425 mg, Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, three Meat.
Copyright Diabetic Cooking.