Grill Pan Chicken with Fiery Mango-Ginger Salsa

• 1 tsp curry powder 5 mL
• 1 tsp granulated sugar 5 mL
• 1/2 tsp coarsely ground black pepper 2 mL
• 1/4 tsp salt 1 mL
• 4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry, and flatted to 1/2-inch thickness 4
• canola oil cooking spray
• 1 lemon, cut into quarters 1
• 1 cup finely chopped mango 250 mL
• 2-3 Tbsp chopped fresh mint leaves 30 - 45 mL
• 1 tsp grated fresh ginger 5 mL
• 2 Tbsp finely chopped red onion 30 mL
• 1/2 tsp lemon zest 2 mL
• Tbsp fresh lemon juice 15 mL
• 1 tsp canola oil 5 mL1

Preparation

1 Combine 1 Tbsp (15 mL) canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
2 Meanwhile, stir together salsa ingredients in a small bowl.
3 Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot.
4 Add chicken, discarding any marinade.
5 Cook chicken 4 minutes on each side
6 or until no longer pink inside and juices run clear.
7 Transfer to a serving platter.
8 Squeeze lemon juice
9 over chicken; serve with salsa.

Source: The American Diabetes Association and CanolaInfo