Garlic Lime Grilled Chicken with Mango Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken4 boneless, skinless chicken breasts3 Tablespoons of lime Joice (or 1 lime)2 Teaspoons of Garlic1 Tablespoon of olive oilMango salsa1 large ripe mango diced (should be soft when you squeeze)1 tomato diced1 Pepper diced (Yellow or Red is best)1 small onion diced2 Tablespoons of dried cilantro (1/4 c if fresh)3 Tablespoons of lime juice (one lime)1 Tablespoon of sugar (may need 2 if your mangoes are not sweet)4 Tablespoons of Rotel (You want it as hot as you can take it or you can use a Serrano Pepper instead)Serve with brown rice (not included in nutritional info). We make Fiesta Lime Fried Rice (recipe on Spark People).
Marinate the chicken with lime juice (one lime), oil, and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight. The longer the better.
Salsa:
Mix all the ingredients together. Salt and pepper to taste (if needed). Place in refrigerator and allow flavors to blend. Again...the longer the better. We place the chicken and the salsa to marinade for the same time.
Grill chicken on George Foreman or outside grill until no longer pink.
Place 1 cup of Fiesta Lime Fried Rice (see other recipe for 148 cals more) on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
This makes 4 breasts and approximately 4 one cup salsa servings. The time does not include the marinade time or time to cook the rice.
Serving Size: Makes 4 servings. Salsa is 3/4 to 1 cup servings depending upon veggies.
Number of Servings: 4
Recipe submitted by SparkPeople user SKYLAR_AMBER.
Salsa:
Mix all the ingredients together. Salt and pepper to taste (if needed). Place in refrigerator and allow flavors to blend. Again...the longer the better. We place the chicken and the salsa to marinade for the same time.
Grill chicken on George Foreman or outside grill until no longer pink.
Place 1 cup of Fiesta Lime Fried Rice (see other recipe for 148 cals more) on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
This makes 4 breasts and approximately 4 one cup salsa servings. The time does not include the marinade time or time to cook the rice.
Serving Size: Makes 4 servings. Salsa is 3/4 to 1 cup servings depending upon veggies.
Number of Servings: 4
Recipe submitted by SparkPeople user SKYLAR_AMBER.
Nutritional Info Amount Per Serving
- Calories: 209.5
- Total Fat: 4.3 g
- Cholesterol: 55.1 mg
- Sodium: 302.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.2 g
- Protein: 24.4 g
Member Reviews