You can make the salsa separately and serve with pork or with a white fish like halibut.

Serves: 4; Prep Time: 22 minutes; Cook Time: 6 to 8 minutes

Ingredients:

1 large lemon
3 teaspoons honey
2 teaspoons minced garlic
3 teaspoons extra-virgin olive oil, divided
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 (4-ounce) skinless, boneless chicken breasts, about 1 pound
2 cups diced strawberries
2 ripe medium peaches, peeled and diced
¼ cup minced red onion
½ cup diced red bell pepper
2 teaspoons minced jalapeño chili
Directions:

Preheat grill or broiler. Zest lemon to make about 1 teaspoon; set aside. Juice lemon to make 4 tablespoons.
In a shallow bowl combine 2 tablespoons lemon juice, 1 teaspoon honey, garlic, 1½ teaspoons oil, salt, and pepper. Add chicken, coat both sides with marinade, and let sit.
In a medium bowl combine strawberries, peaches, onion, bell pepper, jalapeño, lemon zest, and remaining lemon juice, honey, and oil.
Remove chicken from marinade (discard marinade). If using a grill, place chicken on a lightly oiled grill rack. If using a broiler, set chicken on a nonstick broiler pan and place rack 4 inches from heat.
Cook 2 to 3 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat registers 170°F. Divide chicken and salsa among 4 plates and serve.
Nutrition Facts:

(4 ounces chicken, ¾cup salsa): 228 calories, 5 g fat (21% of calories), 1 g saturated fat, 18 g carbs, 28 g protein, 3 g fiber, 35 mg calcium, 1 mg iron, 366 mg sodium

Source

http://fitceleb.imnotobsessed.com/2008/05/16/grilled-chicken-with-strawb...