Pan Grilled Curried Chicken with Mango Chutney
Chicken breasts get a quick marinade and an even quicker sauté and then are topped with a delicious and easy homemade mango chutney!
Servings 4
Calories 253kcal
Ingredients
Mango Chutney
- 2 cups mango peeled, chopped
- 1 cup apple juice
- ⅓ cup dried apricot diced
- 2 teaspoons apple cider vinegar
- 1 teaspoon fresh ginger peeled, grated
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground red pepper
Chicken
- ⅓ cup soy sauce
- ⅓ cup fresh lime juice
- 1 teaspoon curry powder
- 4 boneless, skinless chicken breasts about 6-ounces each
- cooking spray
- lime wedge for serving
Instructions
Prepare the chutney.
- Combine the chutney ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes.
Prepare the chicken.
- Combine the soy sauce, lime juice, curry powder and chicken in a zip lock bag. Shake it to make sure the chicken is coated. Marinate in the fridge for 10 minutes.
- Heat a grill pan over medium hight heat. Spray with cooking spray.
- Remove the chicken from the marinade and cook about 5 minutes per side or until it reaches 165°F. Remove and let rest for 10 minutes.
- Serve with the chutney.
Notes
You can sub peaches, plums or nectarines for the mango.
I like to serve this with rice.
Nutrition
Calories: 253kcal | Carbohydrates: 29g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1216mg | Potassium: 824mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1359IU | Vitamin C: 38mg | Calcium: 36mg | Iron: 2mg