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Island Chicken with Mango Slaw and Curry Sauce

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

  • 1. In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours.
  • 2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving.
  • 3. 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.
  • 4. 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.

Nutrition Facts

1 chicken breast half with 1 cup slaw and 2 tablespoons sauce: 293 calories, 7g fat (2g saturated fat), 81mg cholesterol, 205mg sodium, 28g carbohydrate (23g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

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