4 Servings, Each Counts as: 3 Life Proteins, 5 Life Carbs, 2 Life Fats
1 tbsp olive oil 1 cup diced red onion 1 diced red bell pepper 3 minced garlic cloves 1 jalapeno, seeded and minced 1 tsp. ground cumin 1/4 tsp. ground cloves Salt and pepper 3 cups diced mango 1/4 cup ketchup 2 tbsp apple cider vinegar 2 tbsp molasses 1 tbsp Worcestershire sauce 1 tbsp fresh lime juice 4 boneless, skinless chicken breast halves (4 oz. each)
1. Over medium heat, warm oil in a large skillet then add diced onion, and cook for 2 minutes. 2. Add red pepper, garlic, jalapeno, cumin, cloves, ½ tsp. salt, and ¼ tsp. black pepper. Cook for one minute then add mango, ketchup, vinegar, molasses, Worcestershire sauce, and lime juice. Let simmer for 4 minutes then blend in a blender until smooth. 3. Marinade chicken in ¾ of barbeque sauce for 30 minutes. 4. Preheat grill to medium-high heat. Grill chicken until cooked all the way through, around 10 minutes (flipping halfway through). 5. Remove from heat, coat with remaining sauce and serve.