With mangos starting to come out in season this dish is perfect. It has a nice balance of sweetness and savory with the chicken. I also topped it with some hot sauce to give it a little kick. From start to finish this recipe took only about 30 minutes to complete and the leftovers make a great addition to any lunch.
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 teaspoons olive oil
- 2 (6-ounce) boneless, skinless chicken breasts
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 mangos, peeled and diced
- 3 bell bell peppers of your choice, chopped
- 1 cup low-sodium chicken broth
- 2 green onions, chopped
- 2 tablespoons chopped fresh mint
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon finely chopped garlic
- 2 cups cooked brown rice
Directions:
- In a large skillet, heat oil on medium-high heat.
- Pat chicken dry with paper towels, season both sides of chicken with salt and pepper. Add chicken to skillet, and cook on both sides until golden brown and internal temperature reaches 165 degrees.
- Remove chicken from skillet, let cool, then cut into bite sized pieces.
- Add mangos, bell peppers, broth, green onions, mint, lime juice, lime zest and garlic to now empty skillet, and bring to a simmer.
- Add chopped chicken to skillet and reduce heat to medium-low, simmer an additional 3 to 5 minutes.
- Add rice to skillet, and stir to combine. Cook for 1 minute to heat through. Serve immediately.
Per serving: Calories: 541; Total Fat: 11g; Cholesterol: 17mg; Sodium: 304mg; Carbohydrate: 78g; Dietary Fiber: 8g; Sugar: 22g; Protein: 43g
Nutrition Bonus: Potassium: 568mg; Iron: 11%; Vitamin A: 40%; Vitamin C: 335%; Calcium: 7%
Recipe adapted from: source
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