Yogurt-Chili Chicken with Mango Pepper Salsa

Oh yea, this was good.

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

Whisk together and add 3 or 4 boneless skinless breasts. Let them soak for 2-3 hours in the fridge.

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

Just mix all ingredients and allow at least an hour for the flavors to mingle.

I cooked the chicken direct on the mini at 350* until they registered 160* internal. Allowed to rest for 5 minutes, then sliced on a diagonal and topped with a few spoonfuls of the salsa.

Served with a salad of mixed greens, slivered toasted almonds, a little reserved diced bell pepper, and a few croutons. Dressing was made with non-fat yogurt, lime juice, dijon mustard, and pepper.

What a great meal. The chicken was extremely moist and very tender.