Mango Chicken Over Rice

Wednesday, May 10, 2017

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!


  • 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


  1. Coat a large skillet with cooking spray.  Saute chicken and onion until chicken is cooked through.  
  2. Add mango and saute until mango is just warmed through.
  3. Combine lemon, rice vinegar, honey, salt, pepper, parsley, and hot pepper flakes.  Add to chicken mixture.  Stir to combine.
  4. Serve over cooked rice.
 For the 21 Day Fix, this counts as 1 yellow, 1 purple, and 1 red per 1/4 recipe.

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