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Chicken with Mango and Papaya Salsa
Source: dLife

Chicken with an island twist, topped with papaya and mango salsa.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 253.7
Total Carbs 22.8 g
Dietary Fiber 3.8 g
Sugars 7.2 g
Total Fat 6.1 g
Saturated Fat 0.7 g
Unsaturated Fat 1.4 g
Potassium 435.9 mg
Protein 27.3 g
Sodium 231.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 1/2 Fruits , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  fennel seed
1 tsp  ground cumin
1 tsp  ground coriander
0 1/2 tsp  paprika
1/4 tsp  ground cayenne (red pepper)
1 1/4 tsp  sugar
0 1/4 tsp  salt
8 oz  fresh plum tomatoes
1 each  fresh mango
12 oz  Papaya, fresh
1/4 cup  fresh cilantro
1 tsp  fresh lime juice
1 lb  boneless skinless chicken breasts
1 tbsp  canola oil
  1. Place fennel seeds in a heavy duty zipper plastic bag. Seal, and crush seeds using a rolling pin or meat mallet.
  2. In small skillet, over medium heat, toast fennel seeds, cumin, coriander, paprika and cayenne, stirring constantly for 2 minutes (do not burn). Remove from heat and stir in sugar and salt.
  3. Peel and seed mango and papaya. Cut into small pieces. Dice tomatoes.
  4. In bowl, mix 1 teaspoon spice mixture, tomato, mango, papaya, cilantro and lime juice. Stir. Set salsa aside.
  5. Place chicken breasts between pieces of plastic wrap. Pound with meat mallet or rolling pin to flatten to 1/4”.
  6. Sprinkle chicken with remaining spice mixture.
  7. In large skillet, heat oil over medium. Add chicken and sauté 4 minutes per side until internal temperature reads 165°F.
  8. Top with fruit salsa and serve.

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