Since mangos are in season, I was so excited to whip up this delicious recipe I found in Family Circle Magazine.* It’s common to see mangos mixed in with your breakfast yogurt or even in your lunch salad, but combo’ed with chicken? I wondered how it would taste… and well, it’s incredibly yummy! A true mix of salty and sweet, and I love the hint of curry to boot! I also love that this recipe is a whole meal in one – it covers your protein, starch, veggies, and fruit categories. So, simply serve for dinner in a bowl and you are done cooking!

Ingredients {Serves 4}

• 1.5 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon Stevia
• 1/4 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 lb boneless skinless chicken {I choose all-natural/hormone free}
• 1 cup whole wheat couscous {cooked}
• 1 mango peeled and diced
• 1/2 cup golden raisins
• 3 scallions diced
• 1/4 sliced almonds
• Coconut Oil Spray {as a substitute for Pam Spray}

Dressing:

• 1 lemon freshly squeezed {into lemon juice}
• 1 teaspoon organic agave syrup
• 1/4 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 teaspoon black pepper
• 3 tablespoons of olive oil

Directions:

Prepare your couscous separately. {Follow instructions listed on the box}

Move on to the Chicken – Start by turning your stovetop to medium heat and warm a large skillet. (I always like to use one with ridges when cooking chicken because it gives it that ‘straight off the grill’ look. I own the Calphalon Unison Non-Stick Round GrillPan). While the grill is heating up, combine curry powder, stevia, cumin, and black pepper in a small bowl. Mix together then sprinkle/pat on to your chicken making sure to evenly cover both sides. Spray your warm skillet with Coconut Oil Spray, then add your spiced chicken, grilling 5 minutes per side. Remove your chicken and place on a cutting board. Chop up the chicken into small bite size pieces.

Take another skillet and spray with coconut oil. Add sliced almonds and toast for 2 minutes per side. (They cook quickly so be careful not to burn them!) When done, place them aside.

Time to mix all of your ingredients together. Combine your couscous, chicken, mango, raisins, and scallions. (You may want to transfer this to a large mixing bowl before moving onto the dressing)

For your dressing, mix lemon juice, agave, curry powder, olive oil, salt and pepper. Take this and drizzle over your couscous. Mix well.

Transfer to a pretty serving dish, top with toasted sliced almonds. Serve!

*The Recipe inspiration in this post came from the “Bombay Chicken Salad Recipe” in Family Circle Magazine. The recipe listed in this post was slightly altered by the FH to more adequately cater to FH readers.