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Comfort Food! Poached Mango Chicken and Rice

Fast and easy, tangy and delicous, mango chicken breasts with rice are perfect for a quick dinner. This dish has a good safe soluble fiber foundation from the rice, and no high fat triggers. Enjoy!

Makes 2 servings, easily doubled

2 boneless, skinless chicken breast halves (about 8 oz. each)
2/3 cup mango nectar or juice
1/2 cup fat free chicken broth
2 tablespoons fresh lime juice
2 teaspoons fresh gingerroot, minced
1/2 teaspoon ground cinnamon
2 teaspoons Acacia Tummy Fiber
1 1/2 teaspoons cornstarch
Thin lime slices for serving
Cooked basmati or jasmine rice for serving

With a mallet, gently pound chicken breasts until they are relatively flat and of even thickness overall. This will help the chicken cook evenly). In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon, and Tummy Fiber. Add chicken to broth mixture and simmer gently, covered, over medium heat until meat in the thickest part is no longer pink. Cut to test for done-ness, it will take about 15 to 20 minutes. Transfer chicken to a platter and keep warm.

Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 2 to 3 minutes. Stir cornstarch into 2 tablespoons of cold water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt.

Spoon sauce over chicken. Serve with extra lime slices over cooked rice.

Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!

You are not alone!

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.

To taming your tummy,

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS

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