It was the mango-cherry salsa that got my attention in this recipe. Cherries are now in season and not only do they taste great, they are packed full of antioxidants like anthocyanins, which can reduce inflammation and the risk of developing heart disease and cancer. Cherries are also a great source of Vitamins A, C, E and contain potassium, magnesium and fiber. Try this great combo with a lean protein of your choice!
CHICKEN with MANGO-CHERRY SALSA adapted from www.sprouts.com
ingredients
4 boneless skinless chicken half-breasts
2 tsp. paprika
1 Tbsp. olive oil
1 cup low-sodium chicken broth
2 cups frozen mango cubes – partially thawed and chopped
2 cups frozen pitted sour cherries – partially thawed and chopped
1 bunch scallions (or 8 slender green onions) – sliced, mostly white parts with some green
2 small serrano peppers – seeded and finely chopped (add more to taste)
3 Tbsp. coarsely chopped fresh cilantro
Juice from 1 medium lime
Fresh cilantro sprigs for garnish
instructions
1. Wash chicken breasts, pat dry, and sprinkle both sides with salt, pepper, and paprika. Coat a large skillet with cooking spray and add oil; heat on medium. Brown chicken breasts on each side. Add 1/2 cup of the chicken broth; cover and cook on medium 4 minutes, then turn and cook until done, 8-12 minutes, depending on thickness. Add more broth if needed.
2. While chicken is cooking, place mango, cherries, scallions, serrano pepper, cilantro, lime juice, and salt to taste in a bowl; stir to mix. (Makes 2 cups.)
3. Transfer chicken to individual plates and top with mango-cherry salsa. Garnish with cilantro sprigs.
“Each morning we are born again. What we do today is what matters most.”-Buddha
Be Well ~Meg @REJOOVwithMEG
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