It's almost mid-May, and I am officially dubbing it time for some summer-inspired food. I'm tired of the cold and the frost, and I am so ready to experience the sun.
Aldi had mangoes on sale for the last couple weeks, and I thought they would be fantastic...but I H-A-T-E cutting/peeling/seeding the darn things. I always make *such* a mess.
Imagine my surprise when I stumbled across a mega bag of already-cubed frozen mango chunks.
The first time I had citrus in a main dish was back in 2012 in Jamaica. It was our tenth wedding anniversary, so everything about that trip has a special place in my heart.
Enter this dish.
I do have to say, do NOT skip the red pepper flakes! The meal is a little bland without them. They pull the whole thing together!
Ingredients:
- 1 pound boneless skinless chicken breasts, cubed
- 1 large red onion, diced
- 4 purple containers diced frozen mango
- Juice of a lemon
- 2 tbsp rice vinegar
- 2 tbsp honey
- salt and pepper to taste
- generous pinch hot pepper flakes
- 1/2 cup dried parsley
- 4 yellow containers cooked brown rice
Directions:
- Coat a large skillet with cooking spray. Saute chicken and onion until chicken is cooked through.
- Add mango and saute until mango is just warmed through.
- Combine lemon, rice vinegar, honey, salt, pepper, parsley, and hot pepper flakes. Add to chicken mixture. Stir to combine.
- Serve over cooked rice.
For the 21 Day Fix, this counts as 1 yellow, 1 purple, and 1 red per 1/4 recipe.
0 comments