Around the House Recipes Trial and Error

Trial and Error: Rocco’s Grilled Chicken with Warm Mango Salsa

PICT0309Like last week, I’ve been doing more and more cooking from Rocco DiSpirito’s “Now Eat This” cookbook. The recipes are for comfort food that contains 350 calories or less. Using unique ingredients, Rocco helps me make fantastic dishes that don’t necessarily mean more weight.

I decided to make the grilled chicken with warm mango salsa because it looked good, and also because I really need to start mixing things up around here! We eat a lot of beef and I always play it safe. This seemed like a good alternative.

For this recipe you will need:

  • 4 boneless, skinless chicken breasts, trimmed of all fat
  • non-stick cooking spray
  • salt and freshly ground black pepper
  • 1 medium red onion, cut into small dice (or in my language–really, really small pieces)
  • 1 small jalapeno, stemmed, seeded and chopped fine (again, just really, really small)
  • 1 medium tomato, cut into small dice (you got it, small)
  • 1 large mango, seeded and skin removed, cut into dice (tiny–what? just changing it up) (Oh, and I had to use frozen mango because my grocery store was out, no big deal)
  • grated zest and juice of two limes
  • 2/3 cup chopped fresh cilantro
  • 1 small avocado, seeded, peeled and sliced (none of us like avocado so I skipped it)

1. Preheat a grill or grill pan over high heat (I went with our gas grill on this one)

2. Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste. Grill the chicken until it is just cooked through, about 3 minutes per side. Transfer the chicken to a platter, and cover it with foil to keep it warm.

3. Meanwhile, heat a large non-stick saute pan over medium-high heat. When it is hot, spray the pan with cooking spray, and add the onion. Season with salt and pepper and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Add the jalapeno, tomato and mango and cook the salsa, stirring it occassionally until it is just heated through, 4 to 5 minutes.

4. Add the lime zest, lime juice and cilantro to the salsa. Season to taste with salt if desired. Serve the chicken with the warm salsa and avocado slices on top.

We weren’t the biggest fans of this. I think the chicken was good, but the salsa, eh. It might have been the mango though. My kids loved the salsa, mostly for the mango, but my husband and I thought the mango was too bold. Given that we have been thrilled with several other recipes, I think we will skip making this one again.