Adapted from Leanne Ely's sample Menu Mailer on FlyLady.net. Ingredients: olive oil, onion, garlic, balsamic vinegar, brown sugar, crushed red pepper flakes, canned mandarin oranges, tomato, avocado, lime, chicken cvt

Ingredients

1	teaspoon olive oil
1	small onion, finely chopped
1	clove garlic, pressed
1	tablespoon balsamic vinegar (91979)
1	teaspoon brown sugar
1/4	teaspoon crushed red pepper flakes (91319)
11	oz mandarin oranges in light syrup, drained (9220)
1	large tomato, chopped
1	small avocado, chopped
38	g lime juice (one lime)
16	oz fresh chicken breast, boneless, skinless (108899)

Directions

1. Sauté onions and garlic in oil over medium heat until onions are translucent.
   
   
2. Add vinegar, brown sugar and crushed red pepper flakes and continue to stir until sugar has dissolved. Add
   
   
3. oranges, tomato and avocado and lime juice. Stir for a moment or two to incorporate all ingredients. Remove from heat and transfer to a serving bowl. To the same skillet add chicken breasts and Sauté them over medium heat until cooked through. Spray skillet with cooking spray if necessary.
   
   
4. Serve chicken topped with Orange Pico de Gallo.
   
   

Categories

Chicken, Citrus, Fruits, Tomatoes, Main Dish, American-Southwestern, Saute, Simmer, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in vitamin C

Bad points High in sugar