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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 9
  • Fat: 2.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.8g
  • Carbohydrate: 14.7g
  • Fiber: 1.6g
  • Cholesterol: 99mg
  • Iron: 1.5mg
  • Sodium: 445mg
  • Calcium: 33mg

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

  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.
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