This recipe is from Clean Eating magazine’s October 2011 issue. It is healthy and delicious!
Mango Mojito Chicken
2 tsp olive oil
4 4-oz boneless, skinless chicken breasts
¼ tsp each sea salt and fresh ground black pepper
2 ripe mangos, pitted and diced
1 green bell pepper, chopped
1 cup low-sodium chicken broth
⅓ cup chopped scallions
2 tbsp chopped fresh mint
1 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tsp finely grated garlic
2 cups cooked brown rice
In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and black pepper. Add chicken to skillet and cook for 1 to 2 minutes per side, until golden brown.
Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest and garlic and bring to a simmer. Reduce heat to medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minute to heat through.