Grilled Chicken with Mango Corn Salsa
Serves 2, with extra salsa for tortilla chip dips.
This was relatively easy to prepare and both The Mr. and I enjoyed the fresh taste. The sweetness of the mango, paired with the spiciness of the green chiles and the tartness of the lime made for a very flavorful dish. Use up the extra salsa by serving with tortilla chips!
Source: The 3-Hour Diet cookbook
2 boneless, skinless chicken breasts
2 t. olive oil
1/2 t. seasoned salt
1 c. diced mango
1 c. frozen corn, thawed
1 lime, juiced
4-1/2 oz. can chopped green chiles, drained
1 t. minced garlic
1 T. fresh cilantro
Heat a grill to medium-high.
Brush the chicken with olive oil and sprinkle with seasoned salt. Place on the grill and cook for 5-10 minutes per side, depending on the thickness and size of the chicken breast.
Meanwhile, mix the diced mango with corn, lime juice, chiles, garlic, and cilantro in a small bowl.
Place a chicken breast on each plate. Top with mango corn salsa and serve.