Grilled Chicken with Warm Mango Salsa

From Rocco Dispirito's Now Eat This:

This is what we had last night!  I have to say though, I royally messed up this recipe.  It ended up tasting pretty good, but I made it more difficult than it needed to be.  I should have cut up everything first.  I figured I'd try to cut the mango while the onions were cooking.  Mistake number one!  I couldn't get the mango opened and ended up burning the onions a little.  So, I threw them away, but since that was my only red onion, I used a Vidalia onion.  I couldn't get the mango apart so I just peeled it and then cut pieces away from the core.  Also, I did not have any tomato, so I chopped up some roasted red pepper.  I think that mistake might actually have worked to my advantage.  That was tasty.  All in all, it was a pretty easy recipe.  I think I just started it a little too late after after the gym.  

Ingredients:

- 4 boneless, skinless chicken breasts, trimmed of all fate (I use the thin cutlets.)
- Nonstick cooking spray.

- Salt and freshly ground pepper

- 1 medium red onion, cut into small dice

- 1 small jalapeno, stemmed, seeded, and chopped fine (I used a slightly milder pepper.  It was still spicy, but not quite as much as with a jalapeno.)

- 1 large tomato, cut into small dice

- 1 large mango, seeded and skin removed, cut into small dice

- Grated zest and juice of 2 limes

- 2/3 cup chopped fresh cilantro (I left this out.  I do NOT like the taste of cilantro.)

- 1 small avocado, seeded, peeled, and sliced

Directions:  

- Preheat a grill or grill pan over high heat.

- Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste.  Grill the chicken until it is just cooked through, about three minutes per side.  Transfer the chicken to a platter, and cover it with foil to keep it warm.  

- Meanwhile, heat a large nonstick skillet saute pan over medium-high heat.  When it is hot, spray the pan with cooking spray and add the onion.  Season with salt and pepper and cook, stirring occasionally, until almost tender.  Add the jalapeno, tomato, and mango, and cook the salsa, stirring it occasionally, until it is just heated through, 4-5 minutes.

-  Add the lime zest, lime juice, and cilantro to the salsa.  Season to taste with salt, if desired.  Serve the chicken with the warm salsa and avocado slices on top. 

Nutritional Info:
Original Recipe:  33 Grams of fat, 590 calories
Roccos' Version:  7.2 grams of fat, 274 calories, 35 grams of protein, 5 grams of fiber