Sesame Mango Chicken

Today is our 4 year anniversary!  We decided to celebrate at home because we've both been so busy the last couple weeks.  I wanted to cook something really special for my hubby.  I've had my eye on a recipe similar to this one for awhile and tonight is the perfect night!  I'm like a mad scientist in the kitchen.  I get a few recipes, take the best of them and add my own flare.  This turned out excellent and the hubby loved it.  Plus it is clean food with only healthy whole grains, fruits, vegetables and herbs. I served it with a crisp white wine that cut the heat, which was delish! Brown rice, black beans, and a green salad with homemade champagne vinaigrette. Enjoy.

  Sesame Mango Chicken

Rice:

2 Cups Chicken Stock

2-3 Tsp Salsa

1 Cup Brown Rice

Chicken:

2 T Sesame Seeds

1 T Olive Oil

1 Lb Boneless, Skinless Chicken Breast

4 Cloves of Garlic, Minced

2 T Ginger

1/4 t Fresh Ground Black Pepper

1 Mango, Peeled & Diced

3 Green Onions Sliced

1 Jalapeño, De-seeded, Chopped

3 Medium Vine Tomatoes, Chopped

Juice from One Lime

Palm of Cilantro

Directions

1. Prepare rice according to package directions and add salsa at same time as water

2. Toast sesame seeds over low heat for 2-3 minutes until golden brown and set aside

3. Swirl olive oil into pan, add chicken, garlic, ginger, black pepper and cook on medium heat for 4 minutes

4. Add mango, green onion, jalapeño and simmer for 2 minutes.

5. Add tomatoes, lime juice, cilantro and simmer for 5 minutes

6. Stir in sesame seeds

7. Serve over rice

Recommend serving with Goya black beans following the recipe on the can