Mango cucumber salsa with curry chicken

Serves 4

Salsa ingredients

Makes 3 ½ cups

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

Chicken marinade

  • 2 tablespoons (four to six cloves) garlic, minced
  • ¼ cup minced fresh mint and cilantro
  • 2 teaspoons curry powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • 1 pound skinless, boneless chicken breasts

Directions

  1. Combine all marinade ingredients and marinate chicken for three hours or overnight before grilling or broiling.
  2. Combine all salsa ingredients in a bowl and mix. Set aside for 20 minutes to allow flavors to meld.
  3. Preheat broiler. Discard marinade and broil or grill chicken until browned.
  4. Let chicken rest for five minutes before slicing. Serve topped with salsa.

Nutrition information

243 calories, 30 g protein, 20 g carbohydrates, 5 g fat (1 g saturated fat), 68 mg cholesterol, 4 g fiber, 381 mg sodium

Courtesy of the Well-Fed Heart