2 tbsp. olive oil(or for less calories use olive oil cooking spray)
4 boneless skinless chicken breasts
2 small organic onions
1 cup orange juice or mango juice
1 teaspoon dried basil
1 teaspoon cumin
1/2 teaspoon salt
4 tbsp lime
1/4 cup coarsely chopped fresh basil

Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook until light golden, 3-4 min per side. Meanwhile, thinly slice red onion. When chicken is golden, scatter onion around chicken. Pour in orange juice. Sprinkle with dried basil, cumin and salt.

Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6-8 minute Squeeze juice from lime overtop. Remove chicken and place on dinner plates. Increase heat to high. Boil pan juice, stirring often, until slightly thickened, about 2 minute Stir in fresh basil. Drizzle over chicken. Serve with jasmine rice and slices of mango.

Number of Servings: 4

Recipe submitted by SparkPeople user WARMFEATHER.

 

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