Chili-Rubbed Chicken Breasts with Mango Salsa
- 4 skinless, boneless chicken breast halves
- 1⁄2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 small clove garlic, chopped
- Nonstick canola oil cooking spray
- 1 tablespoon mild chili powder
- Mango Salsa
Place chicken breast halves between sheets of plastic wrap. Flatten chicken slightly with the palm of your hand or a heavy skillet.* Mix orange juice, lime juice, and garlic in a glass dish. Add chicken; cover and marinate in the refrigerator for 2 hours.
Remove chicken from marinade and pat dry. Discard marinade. Lightly spray chicken on both sides with nonstick cooking spray. Sprinkle chili powder on both sides of chicken.
Preheat grill pan or nonstick skillet over medium-high heat. When pan is hot, add chicken and sear on one side for 5 minutes. Turn chicken over and cook for 5 minutes more or until cooked through. Serve chicken with the Mango Salsa. Serves 4.
*Note: Flattening the chicken breasts between sheets of plastic wrap with the palm of your hand or a heavy skillet helps them to cook more evenly. If you prefer, substitute 1 pound turkey breast cutlets for the chicken.