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Triple-Mango Chicken

Makes: 4 servings
Start to Finish 20 mins
Triple-Mango Chicken
  • 1  tablespoon  olive oil
  • 4  small  skinless, boneless chicken breast halves
  • 1  mango, seeded, peeled and cubed
  • 1/2  cup  mango-blend fruit drink
  • 1/4  cup  mango chutney
  • 2  medium  zucchini, thinly sliced lengthwise

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

2. Meanwhile, place zucchini and 14 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.

From the Test KitchenTest Kitchen Tip:
  • Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.
Nutrition Facts (Triple-Mango Chicken)
  • Servings Per Recipe 4,
  • cal. (kcal) 274,
  • Fat, total (g) 9,
  • chol. (mg) 66,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 28,
  • vit. A (IU) 777,
  • vit. C (mg) 35,
  • sodium (mg) 277,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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