We're making Mango Mojito Chicken with WPRI's Wendy Curtis.
This recipe is courtesy Clean Eating.
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 peppers, 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 of cooked brown rice
ONE: 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.
TWO: 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. Serve with brown rice.
Serving Size: Makes 4 Servings
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