- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232.8
- Total Fat: 5.1 g
- Cholesterol: 49.3 mg
- Sodium: 75.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.0 g
- Protein: 22.5 g
Mango Chicken with Brown RiceSubmitted by: MSDESERTRODENT
IntroductionThis is from Eating Clean Magazine Fall 2008 Issue This is from Eating Clean Magazine Fall 2008 Issue
2 1/2 cups water
2 tsp salsa
1 cup brown rice
Sesame Mango Chicken
2 tbsp sesame sees
1 tsp olive oil
1 lb boneless, skinless chicken breast tenderloins
4 cloves garlic, minced
1/4 tsp ginger
1/4 tsp fresh ground black pepper
1 mango, peeled and diced into 1/4 inch pieces
3 medium on the vine tomatoes, chopped into 1/2 inch pieces
Juice from 1/2 lime.
1. In a medium sized saucepan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is done.
2. Meanwhile toast sesame seeds in a medium nonstick skillet over low heat until golden brown. Sprinkle onto to a plate to cool.
3. Pour olive oil into pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black pepper over chicken and increase heat to medium. Cook for about 4 minutes and turn all pieces over, stirring garlic around the pan to avoid burning it.
4. Add diced mango to pan, evenly spooning it around and over the chicken pieces. Saute mango for about 2 minutes, stirring occasionally. Add tomatoes and squeeze lime juice over top. Simmer for about 5 minutes, until tomatoes are hot and mango is juicy. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MSDESERTRODENT.