Grilled Chicken With Mango Salsa - 10.2g Carbs, 1.1g Fiber, 8.4g Sugar

From: Lose Weight the Smart Low-Carb Way VIA www.prevention. com

Add finely chopped pineapple or papaya to the salsa. You can also

cook the chicken in a grill pan. Refrigerate leftover chicken in

a covered container for up to 3 days, then cut the chicken into

strips and roll up with the salsa in whole wheat tortillas or

large lettuce leaves.

Serves: 4

Prep: 10 min

Cook: 12 min

Total: 22 min

1 mango (12 oz), peeled and finely chopped

1 Tbsp lime juice

1 Tbsp orange juice

1 1/2 tsp orange juice

1/4 small onion, finely chopped

3/4 tsp salt

6 drops hot-pepper sauce

2 tsp chopped fresh cilantro

4 boneless, skinless chicken breast halves (6 oz each)

1 Tbsp vegetable oil

1/2 tsp salt

1/4 tsp ground black pepper

1. In a medium bowl, combine the mango, lime juice, orange juice, onion,

salt, and pepper sauce. Stir in the cilantro.

2. Coat a grill rack with cooking spray. Preheat the grill. Rub the

chicken with the oil and season with the salt and pepper. Place on

the rack and grill, turning once, until the juices run clear and a

meat thermometer registers 170 degrees F, 10 to 12 minutes.

3. Serve topped with the salsa.

Recipe Tips - -

Add finely chopped pineapple or papaya to the salsa. You can also cook

the chicken in a grill pan. Refrigerate leftover chicken in a covered

container for up to 3 days, then cut the chicken into strips and roll

up with the salsa in whole wheat tortillas or large lettuce leaves.

Serves: 4

Nutrition per Serving:

256.5 Calories, 5.8g Fat, 1g Saturated Fat, 98.7mg Cholesterol,

854.3g Sodium, 10.2g Carbs, 1.1g Dietary Fiber, 8.4g Total Sugars,

39.7g Protein

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