CARIBBEAN CHICKEN WITH MANGO SALSA: Daily Diabetic Recipe

CARIBBEAN CHICKEN WITH MANGO SALSA

Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
Mango Salsa:
- 1 cup 1/4-inch diced fresh mango
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 to 2 teaspoons finely chopped pickled jalapeno peppers
- 2 teaspoons lime juice
- 1/8 teaspoon salt

Rest of ingredients:
- 1 pound chicken tenders or 1 pound boneless skinless chicken
breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon jerk seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil

DIRECTIONS
Just before you are ready to cook the chicken, combine all
of the salsa ingredients and stir to mix well. Set aside.

Rinse the chicken and pat dry with paper towels. Rub some
of the jerk seasoning over all sides of the chicken.

Place the olive oil in a large nonstick skillet and
preheat over medium-high heat. Add the chicken and cook
for a couple of minutes on each side, until nicely browned.
Reduce the heat to medium, cover, and cook for about
3 minutes more, until the chicken is cooked through.

Divide the chicken among 4 serving plates
and serve hot, accompanied by the salsa.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 202, Carbohydrate: 9 g, Cholesterol: 66 mg,
Fat: 6 g, Saturated Fat: 1 g, Fiber: 1.3 g,
Protein: 27 g, Sodium: 514 mg, Calcium: 19 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1 Fat