- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 1/8 teaspoon ground thyme
- salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1 cup orange juice
- 1 mango – peeled, seeded, and sliced
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.