So, I tried this new recipe tonight, it is DELICIOUS! It was actually under a gluten free/diabetic recipe I found...so low in sugar and no gluten....but truly very easy and yummy!
Grilled 6 chicken breasts....with light salt and pepper. Made the mango salsa...I was out of the rice vinegar and used red wine vinegar...of course I didn't measure...(I have an issue with following recipes; like to add my own twist.) I also used green and yellow peppers, not just the green pepper in the salsa...so 1/2 of each of the peppers. We did grill the peppers for a few minutes first before making the salsa. I made white rice, instead of wild or brown...my son likes the white, but I would recommend the brown or wild rice. Fresh green beans; and a melon medley. It made for a great dinner in our back yard!!
Nutrition Facts | |
| Makes 6 servings | |
| Amount Per Serving | |
| Calories | 181.6 |
| Total Carbs | 11.3 g |
| Dietary Fiber | 1.3 g |
| Sugars | 2 g |
| Total Fat | 2.8 g |
| Saturated Fat | 0.6 g |
| Unsaturated Fat | 2.3 g |
| Potassium | 373.1 mg |
| Protein | 26.6 g |
| Sodium | 365.9 mg |
| Dietary Exchanges 1/2 Fruit, 1 1/4 Starch, 1/2 Vegetable, 3 1/2 Very Lean Meat | |
Ingredients
3/4 tsp salt
3/8 tsp black pepper
1 1/2 tsp olive oil
1 1/2 tbsp rice vinegar
1 1/2 fresh mango , finely diced (about 1 cup)
3/4 red onion , finely dice (about 1/2 cup)
1 1/2 chopped green bell peppers , finely diced
3 cup cooked long grain brown rice (optional)
Directions
1 Prepare indoor or outdoor grill.
2 Season chicken breasts with salt and pepper on both sides. Grill chicken breasts over medium heat for about 5 minutes on each side or until juices run clear.
3 In a small bowl, whisk olive oil and vinegar. Add remaining ingredients except rice and toss to coat.
4 Pour mango salsa over grilled chicken breasts. Serve each chicken breast over 1/2 cup brown rice.
Additional Information
For a different flavor you may also grill the vegetables first before chopping and making the salsa.
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