Pan-Sauteed Chicken Breasts w/Mango Cucumber Salsa

4 boneless, skinless chicken breast halves
1 1/2 tsp. salt
2 1/2 tsp. grated lime zest
4 Tbs. chopped cilantro
1 tsp. olive oil
1 large mango, diced
1 cup diced cucumber
1/2 cup diced red bell pepper
1 jalapeno, seeded and minced
1 scallion, thinly sliced
2 Tbs. lime juice
pinch ground red pepper
1. Heat a large nonstick skillet over med heat. Place Chix in a shallow dish and sprinkle with 1 tsp. of the salt, then with 2 tsp. lime zest and 2 Tbs. of the cilantro, pressing to make zest and cilantro adhere. Add olive oil to skillet; add chix and cook, turning occasionally, until juices run clear, 12 minutes.
2. Meanwhile gently stir together mango, cucumber, bell pepper, jalapeno, scallion, lime juice, ground red pepper, and remaining salt, lime zest, and cilantro in a small bowl. Serve salsa with chix. Makes 4 servings.
Each Serving: 236 cal., 5 g fat, 35 g protein, 11 g carb.Mangos are not cheap right now but this dish is so easy and tastes so good!!! (I forgot the scallion when I made it-oh well)