Low Fat Chicken Mango Chutney Macadamias
Delight your taste buds with this vibrant and nutritious Low Fat Chicken Mango Chutney Macadamias recipe! Perfectly seared boneless chicken breasts are simmered in a fragrant, spiced mango chutney sauce infused with garlic, ginger, cumin, and turmeric. The dish is crowned with toasted macadamia nuts for a delightful crunch and a burst of earthy flavor, while fresh cilantro and a drizzle of zesty lemon juice add a refreshing finish. This wholesome, low-fat entrée is a symphony of sweet, savory, and nutty goodness, ready in just 35 minutes. Ideal for weeknight dinners or meal prepping, it pairs wonderfully with steamed vegetables, brown rice, or a crisp green salad. Healthy, flavorful, and easy to make, this dish is your next must-try dinner idea!
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Recipe Information
Ingredients
- 4 pieces Chicken breast, boneless and skinless
- 0.5 cup Mango chutney
- 0.25 cup Low-sodium chicken broth
- 0.25 cup Macadamia nuts, unsalted and roughly chopped
- 1 tablespoon Olive oil (or cooking spray)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Fresh cilantro, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat a large skillet over medium heat and add the olive oil (or use cooking spray for an even lower-fat option).
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken breasts in the skillet for 4-5 minutes on each side until golden brown and nearly cooked through. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the ground cumin and turmeric powder to toast the spices for 30 seconds.
Add the mango chutney and low-sodium chicken broth to the skillet, stirring well to combine the flavors. Let the mixture simmer for 2 minutes.
Return the chicken breasts to the skillet and spoon the mango chutney sauce over them. Cover and simmer on low heat for 6-8 minutes until the chicken is fully cooked and tender.
In a small dry pan, toast the chopped macadamia nuts over low heat until golden and aromatic, about 2-3 minutes. Be careful not to burn them.
Remove the skillet from heat and drizzle the chicken with fresh lemon juice. Sprinkle the toasted macadamia nuts and chopped cilantro over the top.
Serve the chicken warm with your choice of side, such as steamed veggies, brown rice, or a fresh green salad.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 62.2 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
