Mango Salsa Chicken over Rice*

•  4 boneless, skinless chicken breasts (4 ounces each)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
•  1 teaspoon olive oil
•  1 tablespoon rice wine vinegar
•  1 mango, finely diced (1 cup)
• ½ cup finely diced red onion
• 1 green bell pepper, finely diced
• 2 cups brown rice, cooked

1. Prepare an indoor or outdoor grill.

2. Season chicken breast with salt and pepper on both sides. Grill chicken breasts over medium heat for about 5 minutes on each side or until juices run clear.

3. In a small bowl, whisk olive oil and vinegar. Add remaining ingredients except rice and toss to coat.

4. Pour mango salsa over grilled chicken breasts. Serve each chicken breast over ½ cup brown rice.

This recipe makes four servings.

* This recipe and nutritional information are from Healthy Calendar Diabetic Cooking written by Rush dietitian Lara Rondinelli, RD, LDN, CDE, and is reprinted with permission from the American Diabetes Association.