Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Catégorie: Diabétique, Plats principaux, Grillades, Santé du cœur

Grill Pan Chicken with Fiery Mango Ginger Salsa

This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste! See the recipe video below.

Grill Pan Chicken with Fiery Mango Ginger Salsa


  • 1 Tbsp canola oil 15 mL
  • 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
  • canola oil cooking spray
  • 1 lemon, cut into quarters
  • Salsa
  • 1 cup finely chopped mango 250 mL
  • 2 to 3 Tbsp chopped fresh mint leaves 30 to 45 mL
  • 1 tsp grated fresh ginger 5 mL
  • 2 Tbsp finely chopped red onion 30 mL
  • 1/2 tsp lemon zest 2 mL
  • 1 Tbsp fresh lemon juice 15 mL
  • 1 tsp canola oil 5 mL


  • 1. Combine 1 Tbsp (15 mL) canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
  • 2. Meanwhile, in small bowl, stir together salsa ingredients.
  • 3. Coat grill pan with 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 serving platter. Squeeze lemon juice over chicken; serve with salsa.


4 servings


1 chicken breast and 1/4 cup (60 mL) salsa


Per Serving

Lipides7 g
Gras saturés1 g
Cholestérol65 mg
Glucides11 g
Fibres1 g
Protéines25 g
Sodium175 mg