INGREDIENTS:
2 tsp coconut oil
4 chicken breasts
1/4 tsp each sea salt and fresh ground black pepper
2 mangos, pitted and diced
1 green capsicum chopped
1 cup low-sodium chicken broth
1/3 cup chopped spring onions
2 tbsp chopped fresh mint leaves
1 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tsp finely chopped garlic
2 cups cooked brown rice
DIRECTIONS:
In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and black pepper. Add chicken to skillet and cook for 1 to 2 minutes per side, until golden brown.
Add mangos, capsicums, broth, spring onions, mint, lime juice, lime zest and garlic and bring to a simmer. Reduce heat to medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minute to heat through.
MACROS (1 chicken breast and 1 cup mango-rice mixture):
Calories: 340
Total Fat: 7 g
Carbs: 44 g
Protein: 27 g