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Monday, July 27 2015

1    tablespoon   vegetable oil
4      boneless, skinless chicken breast halves (about 1-1/2 pounds total), cut crosswise into 1/2-inch slices
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    10 ounce bottle  mango chutney
1    teaspoon   prepared mustard
1    tablespoon   cornstarch
1/2   cup   mango-orange juice
1    8 ounce package  frozen green beans and almonds, thawed
1      fresh ripe mango, peeled, pit removed and thinly sliced
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper.
Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.
To serve, sprinkle nuts on top and garnish with sliced mango.
Serving suggestion:
brown rice.

Per Serving: cal. (kcal) 420, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 1, carb. (g) 47, fiber (g) 4, pro. (g) 42, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email

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