Jamaican Chicken with Mango Salsa

Becky Luigart-Stayner
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

April 2005