Sliced Mango Chicken

This 20-minute chicken recipe is cooked completely in one skillet. The chicken and green beans are nicely glazed with a sweet chutney sauce.

Sliced Mango Chicken
Servings: 4 Prep 10 mins Cook 10 mins


  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total), cut crosswise into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 10 ounce bottle mango chutney
  • 1 teaspoon prepared mustard
  • 1 tablespoon cornstarch
  • 1/2 cup mango-orange juice
  • 1 8 ounce package frozen green beans and almonds, thawed
  • 1 fresh ripe mango, peeled, pit removed and thinly sliced

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper.

2. Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.

3. Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.

4. Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.

5. To serve, sprinkle nuts on top and garnish with sliced mango.

Serving suggestion:

6. brown rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 8, chol. (mg): 99, sat. fat (g): 1, carb. (g): 47, fiber (g): 4, pro. (g): 42, sodium (mg): 692, Percent Daily Values are based on a 2,000 calorie diet.