Grilled Chicken With Mango Salsa

1. Combine all marinade ingredients in a small bowl & mix well.

2. Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.

3. Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.

4. Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.

5. Meanwhile, place fruit/veggies into a medium sized bowl.

6. Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.

7. Serve the salsa on top of or beside the breasts.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	54.163 g
Protein	0.8611 g
Carbohydrates	11.4713 g
Energy	519.6465 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4228 g
Water	60.3735 g
Aspartic acid	0.1233 g
Calcium, Ca	27.3728 mg
Lutein + zeaxanthin	31.3683 g
Fiber, total dietary	0.7245 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	79.9197 g
Niacin	0.3275 mg
Vitamin A, RAE	6.4488 g
Arginine	0.0598 g
Riboflavin	0.0229 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	0.103 g
Stigmasterol	0.03 mg
Sodium, Na	5.2487 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6795 g
Total lipid (fat)	54.163 g
Manganese, Mn	0.7237 mg
Fructose	0.4343 g
Proline	0.0302 g
Fatty acids, total saturated 16:0	6.1182 g
Fatty acids, total saturated 8:0	0.0002 g
Sucrose	3.1308 g
Choline, total	5.581 mg
Sugars, total	4.0704 g
Serine	0.0371 g
Fatty acids, total saturated 10:0	0.0283 g
Fatty acids, total saturated 18:0	1.0589 g
Vitamin B-6	0.1135 mg
Selenium, Se	1.9671 g
Ash	0.4205 g
Fatty acids, total saturated 18:1 undifferentiated	38.4997 g
Pantothenic acid	0.1313 mg
Phenylalanine	0.0233 g
Beta-sitosterol	0.02 mg
Copper, Cu	0.0497 mg
Betaine	0.2392 mg
Thiamin	0.0293 mg
Methionine	0.0074 g
Iron, Fe	0.9336 mg
Carbohydrate, by difference	11.4713 g
Phosphorus, P	22.0363 mg
Folate, total	7.364 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	0.5024 mg
Fatty acids, total saturated 22:1 undifferentiated	0.001 g
Alanine	0.0273 g
Valine	0.0328 g
Fatty acids, total saturated 18:2 undifferentiated	5.3078 g
Glycine	0.0276 g
Carotene, alpha	0.4183 g
Glucose (dextrose)	0.4255 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	0.1981 mg
Isoleucine	0.0214 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	5.7306 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0678 g
Leucine	0.0384 g
Tocotrienol, alpha	0.0302 mg
Vitamin A, IU	135.454 IU
Folate, DFE	7.364 g
Tryptophan	0.0084 g
Vitamin C, total ascorbic acid	21.3533 mg
Phytosterols	120.884 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0005 g
Tyrosine	0.0105 g
Vitamin K (phylloquinone)	37.5895 g
Fatty acids, total saturated	7.5153 g
Histidine	0.0116 g
Fatty acids, total monounsaturated	39.4166 g
Threonine	0.0164 g
Folate, food	7.364 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	2.2533 g
Vitamin E (alpha-tocopherol)	7.9236 mg
Magnesium, Mg	11.5487 mg
Lysine	0.0309 g
Potassium, K	133.021 mg
Cystine	0.0069 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
White wine	0.25 cup	0	0	0
Ginger	1 tablespoon	6.03	1.2892	0.0763
Brown sugar	1 teaspoon	11.4	2.9427	0
Olive oil	0.25 cup	477.36	0	54
Chicken breast	4 boneless	0	0	0
Mango	1	0	0	0
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
cilantro	1 tablespoon	0.23	0.0367	0.0052
Garlic Clove	2	8.94	1.9836	0.03
lime juice	0.25 cup	15.125	5.0941	0.0424
thyme	0.5 teaspoon	0.404	0.0978	0.0067
grape tomato	1 cup	0	0	0
lime	1	0	0	0
red onion	0.5 cup	0	0	0
lemon pepper	0.5 teaspoon	0	0	0
cubanelle pepper	1 cup	0	0	0