Honey Yogurt Chicken With Mango Salsa Recipe
Servings: 4
Ingredients
- Marinade and Dressing:
- 3/4 c. lowfat plain yogurt
- 1 Tbsp. honey
- 1 1/2 tsp chopped garlic
- 1 1/2 tsp chopped shallots
- 1/2 tsp grnd cumin
- 1/2 tsp grnd coriander
- 1/2 tsp chili pwdr
- 1/2 tsp black pepper
- 1 Tbsp. fresh lime juice
- 4 x skinless boneless chicken breast halves (4 ounce.) tenderloins removed Mango Salsa:
- 1 sm ripe mango pitted/peeled/diced (1 1/4 c.)
- 3 Tbsp. red onion diced
- 3 Tbsp. minced cilantro
- 2 Tbsp. fresh lime juice
- 1 Tbsp. jalapeno pepper seeded/chopped
- 1/4 tsp black pepper
- 1/4 tsp salt Vegetable oil for brushing
- 1/2 tsp salt
- 8 c. mesclun (Mixed Baby Greens) loosely packed
Directions
- Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili pwdr and pepper.
- For dressing, remove 1/3 c. of mix to salad bowl; add in lime juice; chill. Pour marinade into plastic bag; add in chicken; seal.
- Chill for 1 hour.
- Salsa: In small bowl, mix all ingredients; chill. Preheat stovetop grill pan or possibly prepare outdoor grill. Lightly brush pan or possibly grill rack with oil. Grill chicken 3 1/2 to 4 min per side, till just barely pink in thickest parts; season with salt. Remove to plate; throw away marinade. Toss mesclun with dressing.
- Divide mesclun among 4 dinner plates; place chicken breast alongside.
- Spoon on Mango Salsa.
- Makes 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 475mg | 20% |
| Potassium 223mg | 6% |
| Total Carbs 16.55g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 13.58g | 9% |
| Protein 3.01g | 5% |
