Mango Curried Chicken
adapted from The Sonoma Diet Cookbook

Ingredients

• 1 1/2 lbs. chicken, cut into 1/2 in. chunks
• 1 tbs. curry powder
• 1 tsp. coriander
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 2 tbs. EVOO
• 1 red onion, thinly sliced
  
• 1 mango, diced

Directions

• Combine chicken, spices, salt, pepper, and 1 tbs. of EVOO. Let marinate in refrigerator for at least 30 minutes (the longer the better).
  
• Heat remaining EVOO in large skillet over medium heat. Add chicken and onion. Cook chicken until no longer pink, roughly 10 minutes. Add mango and heat through. Serves 4.
  

Lemon-Zucchini Ribbons
recipe courtesy
Julie O'Hara, Shape Magazine

Ingredients

• 4 large zucchini, peeled
• 12 oil-packed sun-dried tomatoes, thinly sliced
• 1 tsp. of oil from sun-dried tomatoes
• 1 1/2 tsp. lemon zest
• 2 tbs. lemon juice
• kosher salt and black pepper to taste

Directions

• Peel flesh of zucchini into long vertical strips, 1/2 to 3/4 in. wide. Toss in large bowl with sun-dried tomatoes, oil, lemon zest, lemon juice, and salt & pepper. Serves 4
  

Black Beans with Fire Roasted Tomatoes

Ingredients

• 1 can black beans
• 1 can fire roasted tomatoes
• 1/4 tsp. dried oregano
• 1/2 tsp. dried parsley

Directions

• Simmer all ingredients over medium low heat for 30 minutes. Serves 4.

The complete meal...

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