Mango-Cherry Chicken

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



2 tablespoons: cooking oil

6: skinless, boneless chicken breast halves - rinsed and patted dry

: salt to taste

1: onion, diced

2 cloves: garlic, minced

1: fresh jalapeno pepper, sliced into rings

1 pound: frozen tart cherries, thawed and roughly chopped

1 pound: frozen mango chunks, thawed and roughly chopped

2 cups: sparkling cherry juice (such as R.W. KnudsenĀ®)

1/4 cup: fresh lemon juice, or to taste

2 tablespoons: brown sugar


Heat the oil in a large, deep skillet over medium heat. Sprinkle salt over both sides of each piece of chicken; cook the chicken in the hot oil until browned on both sides, but still slightly pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and set aside. Add the onion, garlic, and jalapeno pepper to the remaining oil in the skillet; cook and stir until the onion is tender and beginning to brown, 5 to 7 minutes. Stir the cherry and mango into the mixture; cook and stir until the liquid in the pan is slightly thickened, 3 to 5 minutes. Add the cherry juice, lemon juice, and brown sugar to the mixture; stir and return to a simmer.

Return the chicken to the pan. Ladle some of the sauce over the chicken to cover. Return the mixture to a simmer and cook until the liquid thickens and the chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Calories: 343 kcal

Carbohydrates: 43.2 g

Cholesterol: 67 mg

Fat: 8.3 g

Fiber: 3.5 g

Protein: 26.1 g

Sodium: 136 mg

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