For the past couple of month with the good weather I have spent so much time outside that my inspiration for cooking has taken a back seat, yesterday we finally had substantial rain fall (which is great for my garden and for my creativity in the kitchen) so we spent a few hours at the Seattle center for the Bastille day celebration and when we returned home I wanted to have a nice but easy dinner and after looking in the fridge inspiration finally struck me and I created this very nice and super quick meal.
Roasted chicken with mango sauce
2 skinless chicken breasts
1 ripe mango
1/2 lemon (zest and juice)
2 Tbsp honey
1 rosemary twig
Salt and pepper to taste
Pre-heat the oven to 390 F / 200 C
Place the chicken breast in an oven proof dish.
Peel the mango, reserve a few strips for serving and using a knife scrape all the "flesh" and juice surrounding the pit, cover the chicken with it.
Zest and juice the lemon over the chicken & mango.
Pour 1/2 Tbsp honey over each chicken breast and the remaining 1 Tbsp in the dish, add a little water (approx. 1/2 to 1 cup - 125 to 250 ml), sprinkle salt and pepper to taste, keep in mind that pepper gets stronger as it cooks/bakes. Cut rosemary twig in half and place each piece on the chicken.
Place dish in pre-heated oven and bake for 30 to 40 minutes untill juices run transparent.
You want the top of the chicken to be a little browned and the mango/honey/lemon to be slightly caramelised. By that time the water should have partially evaporated and form a sauce.
I served this with quinoa, it is a very versatile gluten free grain that I have been using recently. A nice alternative to rice, cooks in 15mns.