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Recipe Corner: FT’s gingered chicken with mango

May 28, 2010

Yield: 4 servings (serving size: 2 chicken filets)


8 skinless, boneless chicken cutlets (approximately 1 ¾ pounds total weight)

1 large mango, peeled, pitted and cut into ¼” wedges

1” piece of fresh ginger, peeled and cut into thin slivers

1/3 cup fresh cilantro leaves

1 medium jalapeño chili pepper, sliced thin

Coarse salt and black pepper to taste

2 Tbsp. plus 2 tsp. extra virgin olive oil

Lime wedges for garnish

Cooking Instructions:

Preheat oven to 400°F. Tear off four 1 ½ foot long pieces of parchment paper (available at the supermarket next to the aluminum foil). Place mango wedges in the center of each parchment paper (evenly divided among the 4 papers). Place 2 chicken filets in the center of each parchment paper. Top mango with chicken filets, ginger, cilantro and jalapeño. Season each filet with salt and pepper and drizzle each with 2 tsp. olive oil. Fold parchment paper into an envelope shaped packet. Place packets on a baking sheet and cook for approximately 20 minutes until chicken is cooked. Serve with lime wedges.

Nutritional Information Per Serving (2 chicken filets):

Food Weight: 4.0, Calories: 370, Fat: 15 g, Cholesterol: 120 mg, Sodium: 890 mg, Carbohydrate: 14 g, Dietary Fiber: 3 g, Sugars: 8 g, Protein: 45 g


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