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Chicken with Mandarin Salsa

When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. —Aysha Shurman, Ammon, Idaho
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 can (11 ounces) mandarin oranges
  • 1/2 cup chopped pecans
  • 1/4 cup finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2-2/3 cups hot cooked brown rice

Directions

  • Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.
  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.
Nutrition Facts
2/3 cup chicken mixture with 2/3 cup cooked rice: 453 calories, 18g fat (2g saturated fat), 63mg cholesterol, 362mg sodium, 46g carbohydrate (14g sugars, 5g fiber), 28g protein.

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