We love mangos and since we live in Florida, they are always available. I use mangos in a lot of my dishes. For this one I used it as a sauce. I used the basic mango puree and just added a bit of butter…and everything goes better with butter.
2 Chicken breasts slice in half the long way
1 cup tri-colored Israeli Couscous – prepared per the package
1/3 cup quinoa – prepared per the package
1/4 cup toasted slivered almonds
3 TBS Mango Puree – 1 mango blended in blender until it’s pureed
1 TBS butter
1 TBS extra virgin olive oil
Salt and Pepper
Bruch chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken breasts until finished.
In a small bowl, mix together couscous, quinoa and almonds; drizzle with olive oil and salt and pepper. Set aside.
In small stovetop pan, heat mango puree and butter until combined and smooth.
Place couscous mixture on plate, add chicken slices and drizzle with mango/butter sauce. Enjoy!