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Spiced Chicken with Tomato Chutney
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 281.1
Total Carbs 6.7 g
Dietary Fiber 1.0 g
Sugars 3.8 g
Total Fat 7.0 g
Saturated Fat 1.2 g
Unsaturated Fat 1.0 g
Potassium 556.6 mg
Protein 45.5 g
Sodium 713.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Other Carbs , 6 1/2 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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1 1/2 tsp  olive oil
0 1/4 cup  shallots, chopped
1 tsp  serrano peppers, chopped
0 1/4 tsp  fresh ginger root
1 each  medium garlic cloves
1 cup  chopped tomato
2 tbsp  red wine vinegar
1 tbsp  sugar
1 tsp  mustard seed
0 1/2 tsp  salt
2 tsp  olive oil
0 1/2 tsp  ground coriander
0 1/2 tsp  curry powder
0 1/4 tsp  ground cumin
0 1/4 tsp  black pepper
24 oz  boneless skinless chicken breasts
0 1/2 tsp  salt
1 each  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.

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