Grilled Chicken with Pineapple-Mango Salsa
from Cooking Light, serves 4 as written
For the salsa:
2/3 cup diced peeled ripe mango (1 medium)
2/3 cup diced fresh pineapple
2 tablespoons minced red onion
1 tablespoon minced seeded jalapeño pepper
1 1/2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the chicken:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 teaspoon fresh lime juice
Dash of crushed red pepper
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
We loved this! I think we will put it in our regular rotation - the only drawback is that I don't normally have all the ingredients on hand. I didn't put any extra sauce on my chicken, and I didn't even miss it. The salsa adds the perfect flavor, especially for summer grilling season. And the best part - its a light dinner! Per serving (1 chicken breast and 1/4 c salsa) - 222 cals and 26g protein! I served with grilled zucchini (brushed with a little olive oil and salt) to round out the healthy meal.