Mango Cucumber Salsa with Chicken

Serves 4

Ingredients

Chicken Marinade

  • 2 Tablespoons garlic, minced (4-6 cloves)
  • ¼ cup mint and cilantro, minced
  • 2 teaspoons curry powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 1 pound skinless, boneless chicken breast

Salsa

  • 1 mango, peeled and diced
  • ½ cup cucumber, seeded and diced
  • ½ cup yellow bell pepper, diced
  • 1 small onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 2 garlic cloves, minced
  • 2 large tomatoes, seeded, chopped
  • 1½ teaspoons each: lime zest and lime juice

Seasoned Cook: This can be prepared in advance (up until broiling). Consider adding any variety of fresh or frozen fruits for extra color, nutrients, and fiber. For a bold change, serve this dish with black quinoa, shown here.


Method

Chicken Marinade

  • Combine ingredients. Marinate chicken 3 hours or overnight.
  • Discard marinade, and broil chicken until browned, about 5 minutes. Let rest for 5 minutes before slicing.

Salsa

  • Combine all ingredients in a bowl and mix. Set aside for 20 minutes to allow flavors to meld. Serve on chicken.

Per serving: 243 calories, 30g protein, 20g carbohydrate (4g fiber), 5g fat (1g sat, 4g mono/poly), 381mg sodium