Ingredients

• 1 ripe mango, peeled and diced
• 1 fresh jalapeño, minced (seeded if desired)
• ½ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1 tablespoon light brown sugar
• 1 ¼ teaspoons kosher salt, divided
• 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
• 2 8-ounce boneless skinless chicken breasts, trimmed and halved
• 2 tablespoons coconut oil or canola oil, divided
• ¼ cup sliced almonds, toasted

Directions

• Step 1 Mix mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 teaspoon salt in a small bowl. Set aside.
• Step 2 Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave, uncovered, on High, until the squash is tender, 10 to 14 minutes.
• Step 3 Pound chicken with the smooth side of a meat mallet until about 1/2 inch thick. Sprinkle with 1/4 teaspoon salt.
• Step 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165 degrees F when inserted into the thickest part, 3 to 5 minutes per side.
• Step 5 When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Serve the squash with the chicken, topped with almonds and the mango salsa.

Nutrition Facts

Serving Size: 3 Oz. Chicken, 1 Cup Squash & 1/2 Cup Salsa

Per Serving:

366 calories;

INGREDIENTS

1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt/Freshly ground black pepper

1 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. cherry tomatoes, halved

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

Lemon wedges, for serving

DIRECTIONS

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

INGREDIENTS

• 1/2 cup butter, divided
• 8 skinless, boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 8 thin slices lean baked ham
• 2 cups sliced fresh mushrooms
• 1/2 cup minced onions
• 3 1/3 cups reduced sodium chicken broth, divided
• 1 1/2 cups Smucker’s® Simply Fruit® Boysenberry Spreadable Fruit
• 1/4 cup cornstarch
• Juice and grated peel of one lemon
• 4 cups hot, cooked rice

DIRECTIONS

1. MELT 2 tablespoons butter in a large skillet over medium heat. Cook and stir 4 chicken breasts in butter until browned and thoroughly cooked, about 10 minutes, turning as needed. Remove from skillet, season chicken with half the salt, pepper and nutmeg and cover to keep warm. Melt 2 tablespoons butter in skillet, add and brown remaining chicken breasts. Remove from skillet, season and cover to keep warm.
2. COOK and stir ham in pan with juices from chicken, then set aside with the chicken. Add remaining butter to the same skillet. Add mushrooms, stir and cook 2 minutes. Add mushrooms to pan with chicken and ham.
3. ADD onion to same pan and cook until tender. Blend in 3 cups of the chicken broth. Cook and stir 5 minutes, season with remaining salt, pepper and nutmeg.
4. BLEND cornstarch into remaining chicken broth in a cup or small bowl. Add to sauce; cook and stir until thickened and smooth. Remove from heat and stir in lemon juice, lemon peel and preserves.
5. ARRANGE chicken, mushrooms and ham on a bed of rice. Top with sauce and parsley.