Triple Mango Chicken
Fresh mango, mango juice, and mango chutney give chicken a flavor explosion in this recipe. It’s an island inspired dinner to turn a regular meal into something exotic.
1 tablespoon olive oil
4 small skinless, boneless chicken breast halves
1 mango, seeded, peeled, and cubed
½ cup mango-blend fruit drink
¼ cup mango chutney
2 medium zucchini, thinly sliced lengthwise
¼ cup water
1. In a very large skillet heat olive oil over medium-high heat; reduce heat to medium. Add chicken; cook for 6 minutes; turn.
2. Add mango cubes, mango drink, and mango chutney to chicken; cook for 4 to 6 minutes more or until chicken is no longer pink (170°F), stirring occasionally.
3. Meanwhile, in a microwave-safe 2-quart square dish place zucchini and the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 2 to 3 minutes; stir once; drain.
4. Divide zucchini among 4 plates. Place chicken and mango mixture on top of zucchini. Season to taste with salt and crushed red pepper.
Total Fat 9g