Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Tuesday, June 19, 2012

Triple Mango Chicken

Summer time is usually grilling time, but I made an exception and cooked inside on a hot summer night.  This is definitely different, but quick, easy, and tasty.

INGREDIENTS
  • 1 tablespoon olive oil
  • 4 small skinless, boneless chicken breast halves
  • 1 mango, seeded, peeled and cubed
  • 1/2 cup pineapple juice or orange juice
  • 1/4 cup mango chutney
  • 2 medium zucchini, thinly sliced lengthwise 
DIRECTIONS

1. Season chicken with salt and pepper.  In large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, juice, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.

2. Meanwhile, steam zucchini.  You can do it in a steamer, or try this in the microwave: place zucchini and 14 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. 

3.  Place chicken on top zucchini. Season with salt and crushed red pepper.

VERDICT

Easy, tasty, dinner is served.  We served our on top of rice, but it would be fine without it.  Or on top of pasta. 

NUTRITION

Serves:  4

  • Calories 274,
  • Protein (gm) 28,
  • Carbohydrate (gm) 22,
  • Fat, total (gm) 9,
  • Cholesterol (mg) 66,
  • Saturated fat (gm) 1,

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