SERVES 4
Another healthy, quick chicken dish, this recipe pairs the startling flavor combination of mango and rosemary and provides the body with good amounts of vitamins A and C.
Cooking spray
2 skinless, boneless chicken breasts, split in half
1 cup long-grain brown rice
1 cup low-sodium chicken broth
1 cup mango juice
2 ripe mangos, peeled and coarsely chopped
Juice of 1 lime
2 tablespoons chopped rosemary leaves
Freshly ground pepper
1. Thinly coat a large skillet with cooking spray and place over medium-high heat. Add the chicken, cover, and cook for 4 minutes. Coat the pan with more cooking spray if needed, flip the chicken over, cover, and cook on the other side for 4 minutes. Transfer the chicken to a plate and set aside.
2. Meanwhile, cook the rice according to package directions.
3. Pour the chicken broth and mango juice into the skillet and place over medium-high heat. Bring the liquid to a boil, stirring constantly with a fork to scrape up any brown bits from the pan, and cook until the liquid is reduced by half. Add the chopped mango, lime juice, and rosemary, and stir well. Return the chicken to the pan and cook for 3–5 minutes, or until the chicken is heated through. Serve the chicken and sauce over the rice.