Servings: 4 servings
Calories: 450kcal
Equipment
- Pan
- knife
- cutting board
Ingredients
For the Chicken
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper sliced
For the Mango Twist
- 1 ripe mango diced
- 1/4 cup cilantro chopped
For the Seasoning
- 2 tablespoons olive oil for sautéing
- 1 teaspoon cumin
- 1/2 teaspoon paprika
For the Base
- 2 cups cooked rice
Instructions
Cooking Steps
- Start by warming 2 tablespoons of olive oil in a pan over medium heat.
- Add 1 chopped onion and 2 minced cloves of garlic to the pan. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Toss in 1 pound of diced chicken breast. Cook until it’s nicely browned and fully cooked through, about 5-7 minutes.
- Stir in 1 sliced bell pepper, 1 diced ripe mango, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, and 1/2 teaspoon of paprika. Mix well and simmer until heated through, about 2-3 minutes.
- Ensure the chicken is fully cooked, reaching an internal temperature of 165°F.
- Spoon the mango chicken mixture over 2 cups of cooked rice.
- Sprinkle 1/4 cup of chopped cilantro on top for a fresh touch.
Notes
Cut chicken into evenly sized pieces for uniform cooking. Avoid overcrowding to promote searing instead of steaming. Allow mango to caramelize slightly for deeper sweetness.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 700mg | Potassium: 700mg | Fiber: 3g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 50mg | Calcium: 20mg | Iron: 2mg
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