Mango Salsa over Grilled Chicken and Couscous
Mango Salsa is a refreshing accompaniment to simple grilled chicken, and is very easy to make. Plus, make it your own recipe by adding or removing ingredients - it's still great any way you make it!"Very good! Instead of marinating the chicken and grilling it, I cooked it in the juices left over along with the jalepeno seeds, tomato innards and some extra cilantro. We then portioned it out for a week's worth of lunches. We're repeating the recipe already for this week." - stoleek
Yield: 6 Ready in 2 hours
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|1 small chunkmango; juice reserved|
|1 cuppineapple; cut into small chunks, juice reserved|
|2 roma tomatoes; seeds removed, diced|
|1 red or sweet onion; diced (optional, but adds punch)|
|1 jalapeno pepper; seeds removed, finely diced (optional)|
|1 clovegarlic; minced (optional)|
|.25 cuplime juice|
|.25 cupcilantro; finely chopped|
|4 chicken breasts|
|.5 cuplime juice|
|1 cloveGarlic; minced|
|1 boxcouscous or rice; whichever you prefer|
Mango Salsa over Grilled Chicken and Couscous Preparation
The great thing about salsa is that you can add or remove ingredients to suit your own taste. Add pineapple depending on how pineapple-y you like your fruit salsa; it can also be omitted.
If making chicken, pound the breasts to an even thickness and marinate in the lime juice, salt, and garlic. Cover and marinate for 1 to 2 hours.
One hour before mealtime: Combine first 7 ingredients in a large bowl, including the mango and pineapple juice. Add the lime juice and toss; set aside.
Preheat grill to medium heat. Spray nonstick spray ON THE CHICKEN and place on the grill, sprayed side down. Cook chicken, turning once, until done. Meanwhile, cook the couscous or rice according to directions.
When the chicken is done, allow to stand, COVERED, for 5 minutes. Gently toss the salsa with the cilantro and serve with the chicken.
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