Monday, January 17, 2011

Garlic Lime Chicken with a Mango-Pineapple Salsa

Serves 4


4 boneless skinless chicken breasts

1 large lime

4 garlic cloves

1 tablespoon olive oil

4 cups of raw spinach

Servings Size



Mango-Pineapple salsa

1 ripe mango, peeled and chopped

1 cup finely diced fresh pineapple

1 ripe tomato, chopped

1/3c sweet red peppers or 1 yellow sweet pepper, seeded and finely chopped

1 finely diced jalapeƱo (only use as much as the amount of heat you can take)

1/3 cup chopped fresh cilantro

1 lime, juice of

salt and pepper (to taste)


  1. 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. For the salsa- mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend,
  3. Grill the chicken breasts on low heat till no longer pink.
  4. Place chicken breast on a bed of spinach and then divide the salsa amongst the 4 plates and serve.

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