Grill Pan Chicken With Fiery Mango-Ginger Salsa

Ingredients

• 1 tablespoon canola oil
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
• Canola oil cooking spray
• 1 lemon, cut into quarters

  Salsa

• 1 cup finely chopped mango
• 2 to 3 tablespoons chopped fresh mint leaves
• 1 teaspoon grated fresh ginger
• 2 tablespoons finely chopped red onion
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon canola oil

Directions

1. Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
2. Meanwhile, stir together salsa ingredients in a small bowl.
3. 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.

Recipe Yield: Yield: 4 servingsServing size: 1 chicken breast and 1/4 cup salsa

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

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