Chipotle Chicken with Mango Jicama Salsa

Chipotle Chicken with Mango Jicama SalsaChipotle chilies are jalapenos that have been smoked.

You can purchase them dried or drenched in adobo, a savory tomato and herb sauce that absorbs the smoky hot tang of the chilies. I tuck the extra chilies and sauce in a snack-sized zipper lock bag and store it in the freezer for when I make shrimp with chipotle and orange.

Serves 4

Chipotle Chicken with Mango Jicama Salsa

Rating: 51

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 4 chicken breasts plus salsa

Serving Size: 1 chicken breast plus salsa

Calories per serving: 335 calories

Fat per serving: 13g fat (3 g saturated)

Chipotle Chicken with Mango Jicama Salsa

Ingredients

  • 4 boneless chicken breasts, skin removed
  • salt and freshly ground pepper to taste
  • 1 cup dry white wine
  • 4 chipotle chilies in adobo, minced
  • 1/2 cup freshly squeezed lime juice
  • Salsa
  • 1 cup of fresh mango diced small
  • 1/2 cup of jicama or cucumber, peeled, diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a blender or mini processor, purée the chipotle chilies, wine, lime juice. In a zipper loc bag, add the chipotle mixture and the chicken. Refrigerate 2-3 hours or preferably overnight. Prepare the salsa. In a medium bowl, combine all the salsa ingredients, and stir to combine.
  • Remove chicken from marinade and wipe off excess marinade. Season both sides with salt and pepper. Grease a grill or large skillet with the canola oil, and pre-heat on high. For an outdoor grill, cook both sides of the chicken (about 20-25 minutes), until the center is no longer pink when pierced with a knife.
  • If you are using a skillet, cook the chicken on both sides about 4-5 minutes, then place in a preheated 350 degree oven. Bake an additional 15 minutes until the chicken is cooked through and no longer pink in the center. Rest the chicken 5 minutes before serving with the salsa.

Nutritional Information Per Serving (1 chicken breast plus 1/4 cup sauce): 335 calories, 35 g protein, 14 g carbohydrates, 13g fat (3 g saturated), 107 mg cholesterol, 1 g fiber, 356 mg sodium.

Weight Watchers® Points Plus: 8

Make It A Meal:

Serve with Indian Fried Rice and Spicy Braised Cabbage.

http://skinnychef.com/recipes/chipotle-chicken

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