Jamaican Chicken with Mango Salsa

Readers raved about the sweet 'n' spicy salsa that tops Jamaican jerk chicken. Make salsa up to two days ahead to save time in the kitchen.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

Ingredients

• 1/2  teaspoon  Jamaican jerk seasoning (such as Spice Islands)
• 1/2  teaspoon  salt, divided
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1/4  cup  minced fresh cilantro
• 1/4  cup  finely chopped red onion
• 1  tablespoon  chopped fresh mint
• 1  teaspoon  brown sugar
• 2  teaspoons  fresh lime juice
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  crushed red pepper
• 1  (16-ounce) jar sliced peeled mango, drained and chopped (such as Del Monte SunFresh)

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.

Nutritional Information

Calories:

244 (9% from fat)

Fat:

2.4g (sat 0.6g,mono 0.6g,poly 0.5g)

Protein:

39.8g

Carbohydrate:

14.7g

Fiber:

1.6g

Cholesterol:

99mg

Iron:

1.5mg

Sodium:

445mg

Calcium:

33mg