Mango Chicken

by Shauna Sever — April 16, 2008

The supremely tropical flavor of mango can transform any typical dish into a totally different taste experience. Dotting the humble fruit salad with a few mango chunks always takes it to the next level, and blending some into your morning smoothie definitely brings a little extra sunshine to the party. In this case, fresh mango and some lively spices dance with our old standby the chicken breast to make you feel like you're having dinner in the tropics.

Mango Chicken
Serves 4

4 boneless, skinless chicken breast halves
1 cup plain nonfat yogurt
1 teaspoon chili powder
1 teaspoon mild or hot curry powder
Juice of ½ lime
1 garlic clove, minced
1 large, ripe mango, peeled and diced

To make the marinade for the chicken, combine 1/4 cup of the yogurt with the curry powder, chili powder, about half the lime juice, and garlic. Toss chicken in the marinade in a large plastic ziptop bag and marinate at least 1 hour.

While the chicken marinates, in a blender puree the remaining yogurt and lime juice with 2/3 of the diced mango.

Preheat the oven to 375 degrees. Arrange the chicken in a glass baking dish and bake for 25 minutes or until cooked through.

To serve, top chicken with the sauce and sprinkle with mango. Serve extra sauce on the side.