BAKED CHICKEN BREASTS with MANGO SALSA
Grated Zest and juice of 1 lemon
4 Tablespoons coarsely chopped fresh basil
2 garlic cloves, minced
3 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 ( 5 oz) skinless boneless chicken breasts
1 small mango, pitted, peeled and cut into 1/4-inch cubes
3/4 cup (1/4 inch) diced English cucumber
1 jalapeño pepper, seeded and chopped
1 Roma tomato, chopped (1/4 inch)
1 Tablespoon honey
2 teaspoons white balsamic vinegar
1 small shallot, minced
Marinate:
Combine lemon zest and juice, 2 Tablespoons of basil, the garlic, 2 teaspoons oil, 3/4 teaspoon of salt, and the pepper in a large Ziplock bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Toss it in the fridge for up to 3 hours.
PREHEAT OVEN TO 375
SALSA
In a small bowl, stir together mango, cucumber, remaining 2 T. Basil, the jalapeño, tomato, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt. Cover and toss in the fridge for at least 30 minutes.
CHICKEN
Line a rimmed baking sheet with parchment paper. Remove chicken from the marinade; discard marinade. Place chicken breasts on the prepared sheet. Bake for 30 minutes or until chicken registers 165 F and the juices run clear. Remove from oven. Slice each breast and add to a serving platter. Add salsa to the top. Serve.
4 Tablespoons coarsely chopped fresh basil
2 garlic cloves, minced
3 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 ( 5 oz) skinless boneless chicken breasts
1 small mango, pitted, peeled and cut into 1/4-inch cubes
3/4 cup (1/4 inch) diced English cucumber
1 jalapeño pepper, seeded and chopped
1 Roma tomato, chopped (1/4 inch)
1 Tablespoon honey
2 teaspoons white balsamic vinegar
1 small shallot, minced
Marinate:
Combine lemon zest and juice, 2 Tablespoons of basil, the garlic, 2 teaspoons oil, 3/4 teaspoon of salt, and the pepper in a large Ziplock bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Toss it in the fridge for up to 3 hours.
PREHEAT OVEN TO 375
SALSA
In a small bowl, stir together mango, cucumber, remaining 2 T. Basil, the jalapeño, tomato, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt. Cover and toss in the fridge for at least 30 minutes.
CHICKEN
Line a rimmed baking sheet with parchment paper. Remove chicken from the marinade; discard marinade. Place chicken breasts on the prepared sheet. Bake for 30 minutes or until chicken registers 165 F and the juices run clear. Remove from oven. Slice each breast and add to a serving platter. Add salsa to the top. Serve.
