Dinner: Just 10 Mango Chicken
4 boneless, skinless chicken breasts (about 1 lb total)
1/4 cup lemon juice
1/4 cup olive oil
2 cups of whole-wheat bread crumbs
1/2 cup chopped, seedless, green and black olives
3 tbsp extra-virgin olive oil (for top of chicken just before going into oven)
1 dash garlic powder
1 dash coarsely-ground sea salt to taste
Fresh herbs for garnish (curly parsley, sage, rosemary-any or combined)
1/4 cup chopped red onion
1/4 cup chopped cucumber
1/2-1 cup chopped ripe mango
2 tbsp lemon juice
The first step is to make the olive coating. Make a mixture of whole wheat bread crumbs and black and green olives with a pinch of garlic powder.
Pound the chicken and flatten it. Dip it in a combined mixture of olive oil and lemon juice. Spread the coating on the chicken breast. Bake for 20-25 minutes at 400 ° F. Add mango salsa garnish.
Serve with 1 cup of whole wheat couscous, cooked in low-sodium, fat-free chicken broth, and grilled asparagus.