4bonelessskinless chicken breasts, trimmed of all fat
Nonstick cooking spray
Salt and freshly ground black pepper
1medium red onioncut into small dice
1small jalapenostemmed, seeded, and chopped fine
1medium tomatocut into small dice
1large mangoseeded and skin removed. Cut into small pieces.
Grated zest and juice of 2 limes
2/3cupchopped fresh cilantro
1small avocadoseeded, peeled, and sliced
Instructions
Preheat a grill or grill pan over high heat.
Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste. Grill the chicken until it is just cooked through, about 3 minutes per side. Transfer the chicken to a platter, and cover it with foil to keep it warm.
Meanwhile, heat a large nonstick sauté pan over medium-high heat. When it is hot, spray the pan with cooking spray, and add the onion. Season with salt and pepper and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Add the jalapeno, tomato, and mango, and cook the salsa, stirring it occasionally, until it is just heated through, 4 to 5 minutes.
Add the lime zest, lime juice, and cilantro to the salsa. Season to taste with salt, if desired. Serve the chicken with the warm salsa and avocado slices on top.
Notes
This is a light and simple chicken dish that's perfect for a summer barbecue
*Recipe courtesy of Rocco DiSpirito; "Now Eat This"; Ballantine Books, 2010.
Recipe By: Rocco DiSpirito
Serving Size: 4