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
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