Mango-Pineapple Chicken
Coconut Rice
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 limes
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil, divided
- 1½ cups pineapple chunks
- 1½ cups chopped mango
- 2 Tbsp brown sugar
- ¼ cup chopped fresh cilantro
Instructions
- Grate zest and squeeze juice from 1 lime. Cut remaining lime into wedges.
- Sprinkle chicken with salt and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook pineapple, mango, and brown sugar in 1 Tbsp hot oil in another large skillet over medium heat 6 to 8 minutes or until browned. Remove from heat. Stir in lime zest, lime juice, cilantro, and 2 Tbsp oil. Serve fruit mixture with chicken.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable coconut jasmine rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
326
|
140
|
466
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 17 | 28 | 45 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 265 | 180 | 445 |
Quick & Healthy Meal Plan
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