Source: dLife

Spicy grilled chicken breasts topped with a tomato, hot pepper, and ginger salsa.

Servings

1.5 tsp olive oil
0.25 cup shallots, chopped
1 tsp serrano peppers, chopped , minced
0.25 tsp fresh ginger root , minced and peeled
1 medium garlic cloves , minced
1 cup chopped tomato , coarsely chopped and seeded
2 tbsp red wine vinegar
1 tbsp sugar
1 tsp mustard seed
0.5 tsp salt
2 tsp olive oil
0.5 tsp ground coriander
0.5 tsp curry powder
0.25 tsp ground cumin
0.25 tsp black pepper
24 oz boneless skinless chicken breasts (4 6-ounce breast halves)
0.5 tsp salt
1 cooking spray

1 Pour 1 1/2 teaspoons olive oil in a small pot. Heat over medium heat. Saute shallots and serrano peppers in pot for 2 minutes.
2 Mix in ginger and garlic and cook 30 seconds.
3 Stir in tomato, vinegar, sugar, mustard seeds, and salt and let boil.
4 Place lid on pot, lower heat, and let simmer 10 minutes.
5 Take lid off pot and let simmer 5 minutes or until mixture is thick. Take off heat and reserve in a warm place.
6 Preheat grill.
7 Pour 2 teaspoons of oil in small pot. Heat over medium heat. Add coriander, curry, cumin, and pepper to pot and cook 1 minute.
8 Coat both sides of chicken breasts with spice mixture and season with salt.
9 Arrange chicken on a cooking spray coated grill rack and cook 4 minutes per side or until fully cooked.
10 Spoon chutney overtop chicken.

Serve this with whole-grain couscous and pita for an entirely Indian inspired meal.