mango cilantro chicken with truvia® natural sweetener

Ingredients

• Servings: 6
• 2 mangoes, peeled, pitted, and roughly chopped
• 1 bunch fresh cilantro (chopped stems and all)
• 3/4 cup truvia® natural sweetener spoonable*
• 1 tablespoon your favorite hot sauce
• 2 teaspoons red vinegar
• 1 cup coconut milk
• 1/2 red onion, diced
• 2 tablespoons ginger, minced
• 4 cloves garlic, peeled and minced
• 1 fresh lime, juice and zest
• 2 tablespoons olive oil
• 4 ounces water
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 pounds skinless chicken breasts
• non-stick cooking spray

Recipe

• put the mangoes, cilantro, truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, garlic, lime juice and oil in a food processor and puree until smooth, add water if too thick. adjust salt and pepper to taste. you should have about one quart of marinade-split in half.
• add the chicken with half the mango mixture to a plastic bag, and rub to coat the chicken with the mango puree. refrigerate at least 6 to 8 hours to marinate.
• put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
• preheat a grill to medium high heat. spray with non-stick cooking spray so chicken won't stick to the grill. season chicken with salt and pepper and place on grill.
• cook slowly to avoid burning. turn heat down to medium and cook for about 20 minutes basting the chicken with marinade.
• discard marinade that was in contact with raw chicken. for the last 10 minutes of cooking only use the stovetop sauce as a marinade.
• cook chicken until reaching an internal temperature of 165 degrees f.
• slice the chicken and serve with steamed greens such as spinach. spoon some of the cooked sauce over the chicken if desired.