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Garlic Lime Grilled Chicken With Mango Salsa

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Ingredients

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	4 boneless skinless chicken breasts
	1 large lime
	4 garlic cloves
	1 tablespoon olive oil

	2 ripe mangoes, peeled and chopped
	3 very ripe roma tomatoes, chopped
	1 sweet red peppers or 1 yellow sweet pepper, seeded and chopped
	1 serrano pepper (only use as much as the amount of heat you can take)
	2 green onions, chopped

Nutritional information

528.7

Calories

80 g

Calories From Fat

8.9 g

Total Fat

1.6 g

Saturated Fat

75.5 mg

Cholesterol

147 mg

Sodium

82.1 g

Carbs

8.2 g

Dietary Fiber

29.3 g

Sugars

32.2 g

Protein

604 g

Serving Size

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Garlic Lime Grilled Chicken With Mango Salsa

Name: Garlic Lime Grilled Chicken With Mango Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 1; : 4; : 1; : 2; : 3; : 1; : 1; : 2

Features:

Cuisine:

American

This was awesome. I followed the recipe pretty much to the letter. I salted the chicken before putting it in the marinade. The salsa is to die for. I will add a little tequila to the chicke next time and if that works then go to fresh Yellow Fin Tuna. The brown rice was just the right touch and flavor with it. Fresh green beans from the garden rounded out the meal. A great summer dish to have on the patio. Thanks for sharing.

50 min
Serves 4
Easy

Ingredients

Directions

Garlic Lime Grilled Chicken With Mango Salsa,This is full of fresh flavors that blend together to make a lovely combination.,This was awesome. I followed the recipe pretty much to the letter. I salted the chicken before putting it in the marinade. The salsa is to die for. I will add a little tequila to the chicke next time and if that works then go to fresh Yellow Fin Tuna. The brown rice was just the right touch and flavor with it. Fresh green beans from the garden rounded out the meal. A great summer dish to have on the patio. Thanks for sharing.

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Steps

1 Done	Marinate the Chicken W/ the Juice of One Lime and the Oil and Garlic in a Zip Lock Bag in the Fridge For at Least 2 Hrs or Overnight.
2 Done	For the Salsa Mix All the Ingredients and Season With Salt and Pepper to Taste, Set Aside For the Flavors to Blend, Mean While Grill the Chicken Breasts on Low Heat Till No Longer Pink.
3 Done	Place 1 Cup of Rice on Each Plate Cover With a Chicken Breast and Then Divide the Salsa Amongst the 4 Plates and Serve.
4 Done	Time Does not Include Marinade Time or Time to Steam Rice.