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Yogurt-Chili Chicken with Mango Pepper Salsa

FidelFidel Posts: 10,172
edited 8:38AM in Poultry
IngredientsThe marinade:

1 cup plain non-fat yogurt

Juice of 1/2 lemon

2 Tbsp honey

2 tsp chipotle powder

1 tsp chili powder

1 tsp black pepper

1 tsp sea salt

The salsa:

1 red bell pepper, diced

1 mango, diced

Juice of 1/2 lemon

6 Tbsp plain non-fat yogurt

1 tsp salt

1 tsp chipotle powder

Cilantro to taste, choppedInstructionsFor the marinade, whisk together and add 3 or 4 boneless skinless breasts. Let them soak for 2-3 hours in the fridge. Meanwhile make the salsa by combining all
Cook the chicken direct on at 350* until they register 160* internal. Allow to rest for 5 minutes, then sliced on a diagonal and topped with a few spoonfuls of the salsa. NotesPer serving: 230 calories, 21g carbs, 33g protein, 2g fat, 7mg cholesterolNumber of Servings: 4Time to Prepare: 20 minutes
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