Source: dLife

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

Servings

0.25
0 1/4 cup  orange juice 3.0
3 tbsp  fresh lime juice 2.0
2 tbsp  extra virgin olive oil 5.0
5 tbsp  fresh chopped red onion 0.75
0 3/4 tsp  salt 0.25
0 1/4 tsp  black pepper 24.0
24 oz  boneless skinless chicken breasts 1.0
1 each  fresh mango 0.125
0.125 tsp  hot pepper sauce 1.0
1 tbsp  fresh basil 1.0
1 each  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.