Serves: 4
Total Calories: 145

2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1/4 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 cup sliced papaya
1 cup sliced mango
1 medium red onion, sliced
1 medium yellow bell pepper, cut into 1/4 inch strips

Heat oven to 375°. Grease rectangular pan, 13 9 2 inches. Mix thyme, red pepper, salt and allspice. Rub thyme mixture on chicken. Place chicken in pan. Arrange remaining ingredients around chicken. Bake uncovered 20 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 200 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 360mg Carbohydrate 15g (Dietary Fiber 2g) Protein 28g
% Daily Value: Vitamin A 20% Vitamin C 76% Calcium 4% Iron 8%
Diet Exchanges: 4 Very Lean Meat, 1 Fruit

Betty's Tip
Save time by purchasing precut papaya and mango. You can find these items in the refrigerated case with other fruit items or in the canned fruits section.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 35

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
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Baked Lemon Chicken
Chicken Legs with Vegetables
Chicken Tetrazzini
Chicken and Rice with Autumn Vegetables
Chicken with Cider Glaze
Crispy Chicken with Apricot Stuffing
Crunchy Garlic Drumsticks
Curry-Coconut Chicken with Honey Mustard
Fiesta Chicken Lasagna
Herb Chicken with Roasted Garlic
Honey-Glazed Chicken Breasts
Jamaican Jerk Chicken
Roasted New Potatoes and Chicken
Three-Herb Chicken
Two-Mustard Chicken