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Yogurt-Chili Chicken with Mango Pepper Salsa

FidelFidel Posts: 10,172
edited November -1 in Poultry
<h4>Ingredients</h4><p><b>The marinade:</b>

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

<b>The salsa:</b>

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, chopped</p><h4>Instructions</h4><p>For 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
<p>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.</p> <h4>Notes</h4><p>Per serving: 230 calories, 21g carbs, 33g protein, 2g fat, 7mg cholesterol</p><p><b>Number of Servings:</b> 4</p><p><b>Time to Prepare:</b> 20 minutes</p>
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