Mango Pineapple Chicken With Mandarin Rice Salad

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts (4)
• 1 (8 ounce) can crushed pineapple, undrained
• 1/3 cup mango chutney
• 1 teaspoon coarse grain mustard
• 3 cups cooked brown rice, chilled for at least 30 minutes
• 1 (15 ounce) can mandarin orange segments, drained & liquid reserved
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground ginger
• 1 teaspoon sriracha sauce (optional)
• 3 green onions, thinly sliced
• 2 celery ribs, sliced
• 1 (8 ounce) can water chestnuts, drained & diced
• salt & pepper, to taste

Recipe

• 1 preheat oven to to 350°f.
• 2 sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
• 3 mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. bake for 45 minutes, or until chicken is done.
• 4 while chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
• 5 add the dressing, green onions, celery, and water chestnut to rice. mix well. gently stir in mandarin orange segments.
• 6 chill rice salad until chicken is done, then serve.