Dean and and I are trying to cook healthy low calorie dishes now since I’ve gained 20 pounds since we married back in October.  20 pounds!  I found this Asian Mango Chicken recipe in the December 2010 issue of Taste of Home magazine.  It turned out delicious!
Here’s the recipe:

Ingredients

• 2 boneless skinless chicken breast halves (6 oz. each)
• 1 Tbsp sesame or canola oil
• 1 Tbsp rice vinegar (we used white vinegar)
• 1 garlic clove, minced (we used a tablespoon of minced jar garlic)
• 1 tsp honey
• 1/2 tsp. green curry paste
• 1 med. mango, peeled and diced
• 1 green onion, finely chopped (we used a sweet Valdalia onion)
• 2 Tbsp. diced peeled cucumber
• 2 Tbsp. finely chopped sweet red pepper
• 1/8 tsp. cayenne pepper

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Directions

Chopped dry roasted peanuts (we used chopped hazel nuts)

In large skillet over medium heat, cook chicken in canola oil for 4-5 minutes on each side or until cooked through.

Remove and keep warm on a plate nearby.

Add the rice vinegar, garlic, honey, and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend.

Return chicken to pan.

Combine mango, onion, cucumber, red pepper and cayenne.  Serve with chicken.  Sprinkle with peanuts.

This dish is great with rice as a side.  But make sure you prepare the rice beforehand because it doesn’t take long for the chicken to cook.  We also used some Zatarain’s Rice Pilaf for a base to the chicken dish.  The rice takes about 25 minutes to cook, mostly for evaporating the water from the rice.