Ingredients

Start to finish: 1 hour 45 minutes, 30 minutes active

2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper, to taste
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapeno peppers, minced (for a less intense version, discard seeds first)
2 boneless, skinless chicken breasts (about 3/4 pound each)

Directions

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 2 minutes. Add the bell pepper, garlic, salt, black pepper and allspice, then cook, stirring often, for 2 minutes more.

Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for another minute. Transfer the mixture into a blender and add the mango and jalapenos. Blend until smooth (use caution when blending hot liquids).

Let the sauce cool several minutes, then transfer 1 cup of it to a zip-close plastic bag. Add the chicken and let marinate in the refrigerator for 1 hour.

Preheat the broiler.

Put the chicken on a broiler pan and discard the marinade in the bag. Broil the chicken on high for about 12 minutes, turning once.

Transfer the chicken to a cutting board and let the meat rest for 5 minutes before slicing. Spoon about 1/2 cup of barbecue sauce over the chicken slices and serve.

Makes 4 servings.

Nutrition information per serving: 250 cal., 8 g total fat (1 g saturated), 15 g pro., 31 g carbo., 3 g fiber, 720 mg sodium.