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Jamaican Chicken with Mango Salsa

Jamaican Chicken with Mango Salsa
Becky Luigart-Stayner
Yield

4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

Readers raved about the sweet 'n' spicy salsa that tops Jamaican jerk chicken. Make salsa up to two days ahead to save time in the kitchen.

Ingredients

  • 1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)
  • 1/2 teaspoon salt, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup minced fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon brown sugar
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 (16-ounce) jar sliced peeled mango, drained and chopped (such as Del Monte SunFresh)

Nutrition Information

  • calories 244
  • caloriesfromfat 9
  • fat 2.4 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 39.8 g
  • carbohydrate 14.7 g
  • fiber 1.6 g
  • cholesterol 99 mg
  • iron 1.5 mg
  • sodium 445 mg
  • calcium 33 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

  2. While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.