Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)