Baked Chicken with Mango-Pepper Salsa

Recipe

Baked Chicken with Mango-Pepper Salsa

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Plate of baked chicken topped with mango-pepper salsa and a side of greens

User Rating

3.22 out of 5 stars
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9 ratings

Recipe Data

4
Servings
10min
Prep
40min
Total

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    Description

    You can make this salsa a day in advance, as long as you won't be tempted to eat it all before you make the chicken. It's pretty delicious on a chip. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(4 oz each) Country Pride boneless chicken breasts
    Kosher salt and freshly ground Hy-Vee black pepper, to taste
    1 tbsp.Hy-Vee Select olive oil
    1 tbsp.fresh lime juice
    1ripe large mango, seeded, peeled and diced
    1medium jalapeno, seeded and finely chopped
    ¼ c.finely chopped red onion

    Directions

    1. Lightly season chicken breasts with salt and pepper. Bake according to package directions.
    2. Meanwhile, whisk together olive oil and lime juice in a medium bowl. Add mango, jalapeno and red onion and toss together. Cover and refrigerate until chicken is ready. Lightly season with salt and pepper.
    3. To serve, spoon salsa over chicken.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 55mg
    • Sodium: 550mg
    • Total Carbohydrates: 10g
    • Protein: 23g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 30%
    0%
    Iron 4%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee weekly ad from the week of February 2, 2011.