from Chow Bella
2 chicken breasts, each cut into fillets (4 fillets total)
2 cups diced mango
1 red bell pepper, sliced
4 scallions, sliced
4 tbsp terriyaki sauce
4 tsp extra virgin olive oil
1/2 tsp ground ginger
1/4 tsp garlic powder
cayenne pepper, to taste (optional)
black pepper, to taste
4 1'x1' squares heavy-duty aluminum foil or double layered foil (if cooking on grill or open flame) or regular foil for oven roasting
1. Place the chicken breasts on one side of each square of aluminum foil.
2. Toss the mango, bell pepper, scallion, terriyaki, oil, ginger, garlic, cayenne, and black pepper in a bowl. Divide the mixture on top of the chicken.
3. Fold the excess half of the foil over the chicken and fold the edges several times to secure the juices in the packet.
4. If roasting in the oven, preheat the oven to 450 and cook for 18 minutes. If on the grill or open fire, cook 15-18 minutes or until the chicken is done (the grill lid should be closed, open fire should have a single, even layer of hot coals). Let the chicken rest in its closed packet for 5 minutes. Be careful when opening because there may be steam.
Servings per recipe: 4
Per serving:
Calories: 211
Fat: 6.9 g
Saturated fat: 1.2 g
Cholesterol: 48 mg
Sodium: 949 mg
Carbohydrates: 18.4 g
Fiber: 2.7 g
Sugar: 14.1 g
Protein: 19.6 g