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1
Preheat a grill or grill pan over high heat.
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2
Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste.
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3
Grill the chicken until it is just cooked through, about 3 minutes per side.
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4
Transfer the chicken to a platter, and cover it with foil to keep it warm.
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5
Meanwhile, heat a large nonstick saute pan over medium-high heat.
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6
When it is hot, spray the pan with cooking spray, and add the onion.
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7
Season with salt and pepper and cook, stirring occasionally, until almost tender, 5 to 6 minutes.
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8
Add the jalapeno, tomato, and mango, and cook the salsa, stirring it occasionally, until it is just heated through, 4 to 5 minutes.
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9
Add the lime zest, lime juice, and cilantro to the salsa.
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10
Season to taste with salt, if desired.
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11
Serve the chicken with the warm salsa and avocado slices on top.
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12
Heres a quick and easy way to separate a mango from its skin.
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13
Using a paring knife, make a cut through the mango, sliding the knife next to the pit and along one side of the mango.
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14
Repeat on the other side of the pit, which will leave you with two large pieces.
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15
Working with one piece at a time, make crosshatch cuts through the fruit just to the peel, but not through it.
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16
Bend the peel back and carefully slide the knife between the peel and the fruit to remove the meat from the peel.
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17
Cut up any large pieces and discard the skin.
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18
Fat: 33g (before), 7.2g (after)
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19
Calories: 590 (before), 274 (after)
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20
Protein: 35g
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21
Carbohydrates: 20g
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22
Cholesterol: 82mg
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23
Fiber: 5g
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24
Sodium: 245mg
