Grill Pan Chicken with Fiery Mango-Ginger Salsa

Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, Category: Grilling, Dinner & Main Course, Heart-Smart, Diabetic

	Grill Pan Chicken with Fiery Mango-Ginger Salsa

Ingredients:

• 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 4
  
• Canola oil cooking spray
• 1 lemon, cut into quarters 1
  

Salsa:

• 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
• 1 Tbsp fresh lemon juice 15 mL
• 1 tsp canola oil 5 mL

Instructions:

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, 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.

Yield: 4 servings, Serving size: 1 chicken breast and 1/4 cup (60 mL) salsa.

	Per Serving Calories 205 Total Fat 7 g Saturated Fat 1 g Cholesterol 65 mg Sodium 175 mg Carbohydrates 11 g Fiber 1 g Protein 25 g