Super quadruple tropical

1/2 cup olive oil
1/8 cup fresh lemon juice
1/2 cup fresh pinapple juice
1 tablespoon rosemary
1 tablespoon fresh ginger
3 large skinless boneless chicken breast halves
3 ounces plain, 0% yogurt
2 tablespoons guava paste
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

1. Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
2. Preheat oven to 350 F.
3. Blend yogurt and guava paste.
4. Bake chicken for an hour.
5. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
6. Drizzle sauce over chicken and surround with mango.

 

Healthy Pan- Asian Peanut

3 Chicken breasts

Kasha:
1 cup Kasha
2 cups miso broth
1 egg white

Sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon chili powder
1 garlic glove
1 tablespoon honey
1/2 tablespoon freshly grated ginger
1 teaspoon Japanese sesame oil
2 teaspoons peanut oil

1 bunch broccoli

1. Preheat oven to 350 degrees and prepare cookie sheet.
2. Place chicken on sheet and bake for 30 minutes.

Meanwhile:
3. Mix all sauce ingredients together.Set aside.
4. In separate bowl, coat kasha kernels with egg white.
5. In a medium saucepan, heat broth to boiling. Once boiling, stir in kasha and cook covered for 10 minutes.
6. Steam broccoli.
7. When chicken is done, get a large saucepan and mix all components together for a one bowl dish or just chicken and sauce accompanied by the sides.