Bell Pepper, Mango and Red Onion Chicken
Bell Pepper, Mango and Red Onion Chicken is a main course that serves 2. One serving contains 238 calories, 26g of protein, and 5g of fat. For $2.3 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 11 would say it hit the spot. It is brought to you by Not Enough Cinnamon. A mixture of chicken breast, juice of lime, mango, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns an amazing spoonacular score of 81%. Users who liked this recipe also liked Bell Pepper, Red Onion, And Goat Cheese Pizza, Cheddar, Onion, and Red Bell Pepper Souffléd Omelet, and Bell Pepper, Red Onion, and Goat Cheese Pizza.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 chicken breast, cut longwise in 4 pieces
the juice of half a lime
3/4 cup fresh mango, cubed
1 teaspoon olive oil
1 cup red bell pepper, chopped (about 1/2 medium bell pepper)
3/4 cup red onion, sliced
salt and pepper to taste
Equipment:
bowl
frying pan
Cooking instruction summary:
In a medium bowl, combine bell pepper, mango, red onion and lime juice. Heat olive oil in a non-stick skillet on medium-high heat. When hot, brown chicken on each sides, about 2 minutes. Season with salt and pepper to taste. Reduce heat and cook until chicken is no longer pink inside. Do not overcook it, you don't want a dry meat. Remove from skillet and set aside. In the same skillet, add bell pepper, mango, red onion and lime. Cook for about 30 seconds. Remove skillet from heat, bring chicken back to the skillet, and mix. Garnish with cilantro or parsley and serve with jasmine rice on the side.
Step by step:
1. In a medium bowl, combine bell pepper, mango, red onion and lime juice.
2. Heat olive oil in a non-stick skillet on medium-high heat. When hot, brown chicken on each sides, about 2 minutes. Season with salt and pepper to taste. Reduce heat and cook until chicken is no longer pink inside. Do not overcook it, you don't want a dry meat.
3. Remove from skillet and set aside. In the same skillet, add bell pepper, mango, red onion and lime. Cook for about 30 seconds.
4. Remove skillet from heat, bring chicken back to the skillet, and mix.
5. Garnish with cilantro or parsley and serve with jasmine rice on the side.
Nutrition Information:
covered percent of daily need
