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Island Chicken with Mango Slaw and Curry Sauce Recipe

You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation.—Evelyn Cleare, Miami, Florida

This recipe is:

Diabetic Friendly

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Island Chicken with Mango Slaw and Curry Sauce Recipe

Prep: 30 min. + marinating Cook: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

1/4 cup orange juice
3 tablespoons canola oil, divided
2 teaspoons Caribbean jerk seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)
SAUCE:
1/3 cup plain yogurt
2 tablespoons plus 2 teaspoons orange marmalade
3/4 teaspoon curry powder
SLAW:
1 medium mango, peeled, cut into thin strips
2 cups fresh baby spinach, cut into strips
1 large sweet red pepper, cut into thin strips
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes

Directions

In a large resealable plastic bag, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Seal bag and turn to coat; refrigerate for 2 hours.
In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving.
Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink.
Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 3/4 cup slaw and 2 tablespoons sauce equals 293 calories, 7 g fat (2 g saturated fat), 81 mg cholesterol, 205 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Originally published as Island Chicken with Mango Slaw and Curry Sauce in The Taste of Home Cookbook , p40