Mango Chicken with Roasted Zucchini
2 small boneless skinless chicken breasts, about 1 pound ($1.88)
1 small red onion, diced ($.40)
1 can (15 ounces) diced tomatoes ($.20)
2 small zucchini, about 1 pound, cut into 1/2" sliced ($1)
1 mango, peeled, seeded and diced ($.99)
1 teaspoon extra virgin olive oil ($.02)
Bread and butter ($.50)
Preheat oven to 400.
Place the chicken breasts in the base of a roasting pan and season with salt and pepper. Sprinkle the diced red onion, zucchini slices, and diced mango around the chicken. Then pour the undrained diced tomatoes over the top.
Carefully toss all the vegetables and fruit together and arrange on top of and around the chicken breasts.
Drizzle the olive oil over the top. Roast in the preheated oven for 45 to 50 minutes or until the chicken is cooked through and the vegetables are tender. Slice the chicken before serving.
Serve Roasted Zucchini and Mango Chicken with bread and butter.
Frugal Fact: Add this recipe to your next batch cooking day as a "make-ahead meal." Place all the ingredients in a plastic freezer baggie and stash it in the freezer. Let thaw before roasting as directed above.
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