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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light APRIL 2005

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

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.

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
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Jamaican Chicken with Mango Salsa recipe

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