1/4 tsp each sea salt and fresh ground black pepper
2 mangos, pitted and diced
1 green bell pepper, seeded and chopped
1 cup low-sodium chicken broth
1/3 cup chopped scallions
2 tbsp chopped fresh mint leaves
1 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tsp finely chopped garlic
2 cups cooked brown rice
In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and black pepper. Add chicken to skillet and cook for 1 to 2 minutes per side, until golden brown.
Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest and garlic and bring to a simmer. Reduce heat to medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minute to heat through.
Serving Size: 1 chicken breast and 1 cup mango-rice mixture
This classic Italian dish blends salty, buttery and tart flavors in one quick and easy meal. Traditionally, chicken piccata is breaded, but we’ve cut the carbs (and saved you a step!) by simply tossing the seared breasts in a creamy citrus butter sauce.