Mango Chicken Bowl

Mango season runs from May to September, so this dish is a perfect add in to your spring/summer menu! It has a nice balance of sweet and savory. I recommend topping it with hot sauce to give it a little kick. From start to finish this recipe takes about 30 minutes to complete and the leftovers make a great addition to any lunch. Enjoy!

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 peppers of your choice, chopped
1 cup low-sodium chicken broth
2 green onions, chopped
2 tablespoons fresh mint – chopped
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon finely chopped garlic
2 cups cooked brown rice

Directions:

Pat chicken dry with paper towels, season well with salt and pepper. Heat at 12 inch skillet over high heat. Add chicken, cook until golden brown, flip chicken and cook until second side is brown and the internal temperature reaches 165*F.
Remove chicken from skillet, let rest for 3 to 5 minutes, cut into bite sized pieces.
Add mangos, bell peppers, chicken broth, green onions, mint, lime juice, lime zest and garlic to now empty skillet, and bring to a simmer. Add chopped chicken to skillet, reduce heat to medium-low, simmer an additional 3 to 5 minutes.
Add rice, stir to combine. Serve immediately. Enjoy!