Triple-Mango Chicken


Mango chunks, mango chutney, and mango juice lend a sweet tropical flair to this easy chicken dinner.

Triple Mango Chicken
Photo: Karla Conrad
Total Time:
20 mins


  • 1 tablespoon olive oil

  • 4 small skinless, boneless chicken breast halves

  • 1 mango, seeded, peeled and cubed

  • ½ cup mango-blend fruit drink

  • ¼ 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.

Test Kitchen Tip:

Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.

Nutrition Facts (per serving)

274 Calories
9g Fat
22g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 66mg 22%
Sodium 277mg 12%
Total Carbohydrate 22g 8%
Protein 28g
Vitamin C 34.8mg 174%
Calcium 40.4mg 3%
Iron 1.4mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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