Jamaican Chicken with Mango 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.
4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
Jamaican jerk seasoning (such as Spice Islands)
(6-ounce) skinless, boneless chicken breast halves
minced fresh cilantro
finely chopped red onion
chopped fresh mint
fresh lime juice
crushed red pepper
(16-ounce) jar sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
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.
While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.