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Mango Chicken in 20 Minutes
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| Ingredients | |
| 2 teaspoons | olive oil |
| 4 (4-ounce) | boneless, skinless chicken breasts |
| 1/4 teaspoon | sea salt |
| 1/4 teaspoon | ground black pepper |
| 2 | mangos, peeled and diced |
| 1 | green bell pepper, chopped |
| 1 cup | low-sodium chicken broth, (certified gluten-free if necessary) |
| 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, (certified gluten-free if necessary) |
Directions
In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and pepper. Add chicken to skillet, and cook for 1 to 2 minutes per side, until golden brown.
Add mangos, bell pepper, broth, green onions, mint, lime juice, lime zest and garlic, and bring to a simmer. Reduce heat to medium. Partially cover, and cook for 5 minutes, until chicken is cooked through. Add rice to skillet, and stir to combine. Cook for 1 minute to heat through. Serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 1 chicken breast + 1 cup mango-rice mixture
Per serving: Calories: 351; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 65mg; Sodium: 209mg; Carbohydrate: 43g; Dietary Fiber: 2g; Sugar: 12g; Protein: 29g
Nutrition Bonus: Potassium: 527mg; Iron: 12%; Vitamin A: 22%; Vitamin C: 55%; Calcium: 3%
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