Courtesy of CanolaInfo
6Servings•15 Min.Prep Time•38 Min.Cook Time•
原料：
- 2 Tbsp. all-purpose flour (30 mL)
- 1 Tbsp. Spanish paprika (15 mL)
- 1 Tbsp. pumpkin pie spice (15 mL)
- 1/8 tsp. cayenne pepper or crushed red chili flakes (0.5 mL)
- 4 chicken breasts, boneless, skinless, cubed
- 2 Tbsp. canola oil (30 mL)
- 1/2 c. diced red onion (125 mL)
- 1 (14 oz. /398 mL) can light coconut milk
- 1 (14 oz. /398 mL) can diced, unsalted tomatoes
- 1 c. mango chunks, fresh or frozen, thawed (250 mL)
说明：
- Preheat oven to 350°F (180°C).
- In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about 1/4 at a time and shake to coat.
- In a large oven-safe saucepan, heat canola oil over medium-high heat. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
- Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
- Bake for 25 minutes. Serve on its own or with steamed rice.
- Recipe courtesy of Patricia Chuey, RD and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 180 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Total Carbs | 13g |
| Fiber | 2g |
| Sugar | 8g |
| Protein | 13g |
| Sodium | 45mg |