Name: Grill Pan Chicken with Fiery Mango-Ginger Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 tsp curry powder 5 mL; 1 tsp granulated sugar 5 mL; 1/2 tsp coarsely ground black pepper 2 mL; 1/4 tsp salt 1 mL; 4 boneless (skinless chicken breast halves (4 ounces each), rinsed, patted dry, and flatted to 1/2-inch thickness 4); canola oil cooking spray; 1 lemon (cut into quarters 1); 1 cup finely chopped mango 250 mL; 2-3 Tbsp chopped fresh mint leaves 30 - 45 mL; 1 tsp grated fresh ginger 5 mL; 2 Tbsp finely chopped red onion 30 mL; 1/2 tsp lemon zest 2 mL; Tbsp fresh lemon juice 15 mL; 1 tsp canola oil 5 mL1

Grill Pan Chicken with Fiery Mango-Ginger Salsa

Grill indoors and make this tasty chicken any time of year.

Grill Pan Chicken with Fiery Mango-Ginger Salsa

Prep Time 15

Cook Time 8

Total Time 23

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Servings

Ingredients

1 tsp curry powder 5 mL
1 tsp granulated sugar 5 mL
1/2 tsp coarsely ground black pepper 2 mL
1/4 tsp salt 1 mL
4 boneless skinless chicken breast halves (4 ounces each), rinsed, patted dry, and flatted to 1/2-inch thickness 4
canola oil cooking spray
1 lemon cut into quarters 1
1 cup finely chopped mango 250 mL
2-3 Tbsp chopped fresh mint leaves 30 – 45 mL
1 tsp grated fresh ginger 5 mL
2 Tbsp finely chopped red onion 30 mL
1/2 tsp lemon zest 2 mL
Tbsp fresh lemon juice 15 mL
1 tsp canola oil 5 mL1

Instructions

Combine 1 Tbsp (15 mL) canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes. Meanwhile, stir together salsa ingredients in a small bowl. Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Source: The American Diabetes Association and CanolaInfo