Health & Spirit

Nutrition News: Food Safety Update

Charlyn Fargo on

1/2 mango, peeled, seeded and chopped

1 kiwi, peeled and chopped

1/2 jalapeno, seeded and finely chopped

4 (5-6 ounce) chicken breast halves

Nonstick olive oil cooking spray

1 teaspoon poultry seasoning

1/4 medium seedless watermelon, cut into 1-inch-thick slices, rind removed

2 tablespoons fresh basil, for serving

Prepare charcoal or gas grill with greased grill rack for direct grilling over medium heat. Combine lemon juice and oil in a large bowl. Add blueberries, mango, kiwi and jalapeno. Set aside. Lightly coat chicken breasts with cooking spray and sprinkle with poultry seasoning. Grill chicken (about 12 minutes or until a thermometer reaches 165 degrees), turning once. Lightly coat watermelon slices with cooking spray. Grill watermelon just until grill marks form, about 1-2 minutes per side. Transfer chicken and watermelon to a cutting board; cover chicken loosely with foil and let stand 5 minutes. Let watermelon stand until cool enough to handle and cut into cubes. Add watermelon to fruit in bowl and toss to combine. Serve chicken topped with grilled fruit salsa. Sprinkle with basil. Serves 4.

Per serving: 203 calories, 33 g protein, 15 g carbohydrates, 11 g sugar, 5 g fat, 105 mg cholesterol, 2 g fiber, 65 mg sodium.


Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Ill., and the media representative for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at



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