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,