Mango Spiced Chicken

[quicklook-recipe prep_time=”15 min” cook_time=”25 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/4 cup honey
• 1/4 cup lemon juice
• 1/2 teaspoon grated lemon peel
• 1 small mango, peeled and diced
• 1 tablespoon canola oil
• 1 small onion, peeled and quartered

[/ingredients-left]
[ingredients-right]

• 1 jalapeño pepper, seeded and halved
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 2 boneless skinless chicken breast halves (6 ounces each)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup.

[step-item number=”2″ image_url=”” title=”” ] In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a blender or food processor, combine the oil, onion, jalapeño, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeño are finely chopped.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place the chicken in an 8-in. square baking dish coated with nonstick cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Bake, uncovered, at 375°F for 25-30 minutes or until juices run clear. Serve with mango mixture.[/step-item][/step-list-wrapper]

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Originally Published in Reader's Digest