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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spiced Chicken with Tomato Chutney

Source: dLife

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

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 7.0 Fat, 0.7 Vegetables, 0.1 Other Carbs, 6.1 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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Servings

Ingredients

1.5
1 1/2 tsp olive oil 0.25
0 1/4 cup shallots, chopped 1.0
1 tsp serrano peppers, chopped 0.25
0 1/4 tsp fresh ginger root 1.0
1 each medium garlic cloves 1.0
1 cup chopped tomato 2.0
2 tbsp red wine vinegar 1.0
1 tbsp sugar 1.0
1 tsp mustard seed 0.5
0 1/2 tsp salt 2.0
2 tsp olive oil 0.5
0 1/2 tsp ground coriander 0.5
0 1/2 tsp curry powder 0.25
0 1/4 tsp ground cumin 0.25
0 1/4 tsp black pepper 24.0
24 oz boneless skinless chicken breasts 0.5
0 1/2 tsp salt 1.0
1 each cooking spray

Directions

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