4 boneless, skinless chicken breasts
1 tablespoon chili powder
1 clove garlic, minced
1 tablespoon vegetable oil
3 tablespoons honey

Salsa
1 (7 ounce) can unsweetened canned crushed pineapple
1/2 cucumber, peeled, seeded and chopped
1/2 avocado, seeded, peeled, chopped
2 tablespoons sliced scallions
2 teaspoons lime juice
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground ginger
1 tablespoon chopped fresh cilantro or parsley

In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts.

Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides, about 2 to 3 minutes per side. Drizzle with honey. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once.

For salsa, combine all ingredients in a bowl.

Serve with rice and black beans.

Serves 4

1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg