Source: dLife

Chicken breast halves served with hot pepper sauce and topped with cilantro or basil.

Servings

0.25 cup orange juice , divided
3 tbsp fresh lime juice , divided
2 tbsp extra virgin olive oil
5 tbsp fresh chopped red onion , divided
0.75 tsp salt , divided
0.25 tsp black pepper
24 oz boneless skinless chicken breasts (4 (6-ounce) breasts)
1 fresh mango , peeled, pitted, and finely chopped
0.12 tsp hot pepper sauce
1 tbsp fresh basil , chopped (or cilantro)
1 cooking spray

1 Combine in a medium bowl 2 tablespoons of orange juice, 2 tablespoons of lime juice, oil, 2 tablespoons of onions, 1/2 teaspoon of salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
2 In another medium bowl, combine the mango, 2 tablespoons reserved orange juice, 1 tablespoon reserved lime juice, 3 tablespoons reserved onion, 1/4 teaspoon reserved salt, and hot pepper sauce. Stir in the cilantro or basil.
3 Coat a grill rack with fat-free cooking spray. Preheat the grill to medium. Grill the chicken 4 inches from the heat, basting often with the marinade and turning once, until an instant-read thermometer registers 160 degrees F in the thickest part and the juices run clear, (3 to 4 minutes per side). Serve with the salsa.