Lawry's Hawaiian Stir-Fry

Ingredients:

1. Chicken Breast, 2
2. One Mango, divided as follows:
3. Mango, 8 slices
4. Mango, 1/2 cup chopped
5. Lawry's Hawaiin Marinade, 1/2 cup (reserving 2 tbsp)
6. Instant Whole Grain Brown Rice, 1 cup
7. 99% fat free chicken stock, 1 cup
8. Scallions, 1/2 cup, chopped
9. Carrots, 1/2 cup, chopped (I used broccoli) 
10. Olive Oil, 1tsp

Directions:

1. In a ziplock bag, add chicken breasts, 8 mango slices, 1/2 cup Lawry's Hawaiian Marinade. Gently squeeze the bag to completely coat chicken breasts with mixture. Place in refrigerator overnight or for at least 2 hours to marinate.
2. Preheat oven to 375 degrees. Place marinated chicken in marinade in shallow baking dish, arranging mango slices of top of chicken breasts. Bake for 45-50 minutes or until chicken is no longer pink. basting the chicken at 20 minutes.
3. During the last 15 minutes of the chicken's cooking time, prepare the instant rice as directed on package, using chicken stock instead of water. Heat olive oil in a sautee pan. Add chopped carrot and cook until tender. Add mango and scallions, cooking for about 2 minutes. Add the tbsp of Lawry's Hawaiian Marinade, mix well. Add cooked rice to veggies and mix well. Add salt and pepper for taster.
4. Serve one chicken breast with mango slices along side the rice and veggies! Enjoy!