The American Heart Association recommends no more than 2,300 milligrams (mg) of sodium each day, about the equivalent of one teaspoon.
Serves 4; 380 MG sodium per serving
Ingredients:
1 cup chopped fresh tomatoes
1 tablespoon red wine vinegar
5 sprigs basil
½ tsp kosher salt
¼ cup extra-virgin olive oil
1 pound boneless, skinless chicken breast
2 red or yellow bell peppers, quartered lengthwise
½ pound small zucchinis, quartered lengthwise
1 bunch scallions, trimmed
Directions:
- Combine the tomatoes, vinegar, basil, salt and oil in a blender or food processor. Process into a smooth dressing and transfer to a large bowl.
- Put the chicken into a zipper-lock bag and pound to ½-inch thickness.
- On a hot, clean grill, grill the chicken for 3–5 minutes per side and the peppers, zucchini and scallions until well-marked and tender-crisp (3–8 minutes). Remove to a cutting board. (Note: If you don’t have a grill, you can sauté the chicken and vegetables.)
- Cut the chicken and vegetables into bite-sized pieces and toss with the dressing.
Recipe from Nutrition Action Health Letter, www.nutritionaction.com.
Your heart doesn’t beat just for you. Get it checked. To find an RWJUH Rahway cardiac specialist, call 888.724.7123 visit www.rwjbh.org/heart