Triple-Mango Chicken

• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves (small)
• 1 mango, seeded, peeled and cubed
• 1/2 cup mango-blend fruit juice
• 1/4 cup mango chutney
• 2 medium zucchini, thinly sliced lengthwise

1. In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
2. Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.
3. Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.

olive oil, chicken breast halves, mango, mango, mango, zucchini

Taken from www.food.com/recipe/triple-mango-chicken-365818 (may not work)