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ShareTropical Chicken with Brown Rice
Cook: 8 mins
- 1/4 cup prepared mango chutney, chopped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 cup olive oil
- 1 packet boil-in-bag brown rice (4 oz.), uncooked
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 mango (about 1 lb.) peeled and diced into 1/2-inch pieces, for garnish
- 2 tablespoons chopped green onions, for garnish
- 1/2 cup toasted, slivered almonds, for garnish
- 4 teaspoons balsamic vinegar
Directions
1. Combine chutney, balsamic vinegar, coriander, cumin, and ginger in blender; blend until smooth. With machine on, slowly add oil through opening in top. Set the sauce aside.
2. Cook rice according to package directions.
3. Meanwhile, season chicken with salt and pepper. Place in 9-inch square glass microwaveproof baking dish and cover with wax paper. Microwave on 100 percent power (High), 4 minutes. Rearrange chicken and pour sauce over. Cover and microwave on 100 percent power (High), 4 minutes more or until chicken is cooked through.
4. To serve, arrange chicken breasts on top of brown rice on a serving platter. Spoon cooking juices over rice and garnish with mango, almonds and green onions. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)550,
- Protein(gm)32,
- Carbohydrate(gm)49,
- Fat, total(gm)24,
- Cholesterol(mg)66,
- Saturated fat(gm)3,
- Sodium(mg)389,
- Percent Daily Values are based on a 2,000 calorie diet
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