Yogurt-Chili Chicken with Mango Pepper Salsa

Fidel

Ingredients

The 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, chopped

Instructions

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 ingredients.

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.

Notes

Per serving: 230 calories, 21g carbs, 33g protein, 2g fat, 7mg cholesterol

Number of Servings: 4

Time to Prepare: 20 minutes