Ingredients
1 can (11 ounces) mandarin oranges1/2 cup chopped pecans1/4 cup finely chopped red onion2 tablespoons minced fresh cilantro1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil2 garlic cloves, minced2-2/3 cups hot cooked brown rice
Preparation
Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.
