Mango Salsa Chicken over Rice

4 servings
Serving Size: 1 chicken breast and ½ cup brown rice

4 4-ounce boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon rice wine vinegar
1 mango, finely diced (1 cup)
½ cup finely diced red onion
1 green bell pepper, finely diced
2 cups cooked brown rice


1. Prepare an indoor or outdoor grill.
2. Season chicken breasts with salt and pepper on both sides. Grill chicken breasts over medium heat for about 5 minutes on each side until juices run clear.
3. In a small bowl whisk olive oil and vinegar. Add remaining ingredients (except rice) and toss to coat.
4. Pour mango salsa over grilled chicken breasts. Serve each chicken breast over ½ cup brown rice.

Nutrition information: 298 calories, 5g total fat, 1g saturated fat, 68mg cholesterol, 358mg sodium, 34g total carbohydrates, 4g dietary fiber, 28g protein

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.


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Last Modified Date: June 21, 2013

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