Makes 4 servings

• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) ground ginger
• 1/4 tsp (1 mL) dried thyme (or 3/4 tsp / 3 mL chopped fresh)
• Pinch each: ground nutmeg, cayenne pepper
• 4 boneless, skinless chicken breasts (about 1lb/500 g)
• 2 tsp (10 mL) Becel margarine
• 1 ripe but firm mango, peeled and cut into chunks
• 2 green onions, thinly sliced
• Salt to taste
• 1/4 cup (50 mL) chopped fresh coriander
• Squeeze of lime

In a small dish, stir together spices. Sprinkle both sides of chicken breast with spice mixture. Heat margarine in a large nonstick skillet over medium-high heat. Add chicken breasts and cook, turning occasionally, until both sides are a deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.

Add mango and green onions. Cook, stirring, just until heated through, about 1 minute. Remove from heat. Sprinkle with salt, coriander and a squeeze of lime. Serve immediately.

Nutrients per serving

• Calories........................... 204
• Protein............................ 30.9 g
• Fat.................................. 4.2 g
• Polyunsaturated fat.......... 1.3 g
• Monounsaturated fat........ 1.3 g
• Saturated fat.................... 0.9 g
• Carbohydrates................. 9.7 g
• Fibre............................... 1.3 g
• Cholesterol...................... 77 mg
• Sodium............................ 94 mg
• Potassium........................ 499 mg
• Excellent source of niacin and vitamin B6

Reprinted from "HeartHealthy Cooking - Delicious Everyday Recipes by Becel, edited by Barbara Ledermann and Bridget Wilson, published by Key Porter Books (2000).