Grilled Chicken with Spicy Mango Salsa
Courtesy of: Jennifer Ozick (see Bio in “About Us”)
Number of Servings: 4
1/4 Sweet yellow onion
1 Mango, peeled and cored
1 Orange, peeled and sectioned
1/2 Red bell pepper
2 Tbsp dried or fresh Parsley (if using fresh parsley, Italian flat leaf is best)
1/2 fresh jalapeno pepper (cut in half, carefully cut seeds out with knife)
4 Precooked, grilled, skinless, and boneless chicken breast halves
2 Tbsp. fresh Cilantro (add extra if you like the flavor)
2 Tbsp. Lime juice (freshly squeezed is best)
1 Tbsp. Balsamic vinegar
1 Tbsp. dried Basil
Sprinkle with salt
Preparation for Grilling Chicken Breasts:
Use defrosted, boneless, and skinless, chicken breast halves.
Preheat the grill for high heat (approximately 10 minutes on gas grill. If using charcoal grill wait until coals are white.)
Place chicken on a cutting board. Cover chicken with a piece of plastic wrap and lightly pound to an even thickness using a meat mallet or heavy skillet. This will insure even cooking of the chicken.
Lightly brush the grill grate with oil. Grill chicken for approximately 8 minutes per side, or until juices run clear. Remove chicken from heat. Serve with salsa.
Finely chop onion, mango, orange, bell pepper, parsley, cilantro and jalapeno by hand or with a food processor.
In a separate bowl mix olive oil, lime juice, vinegar, and basil. Pour over fruit mixture and stir together until well blended. Sprinkle with salt. Stir again.
Serve over grilled chicken.
Nutrition Information: Calories: 235; Total Fat: 7 g; Carbohydrates: 16 g; Protein: 28 g
Did you know!
Jalapenos, Habaneros, Cayenne Peppers, and most other chile peppers can all affect your metabolism by speeding up your heart rate. Studies have shown that eating a very spicy meal can acutally speed up the metabolism by about 25%….for up to 3 hours!