• boneless skinless chicken breasts- 1 lb, cubed
  • broccoli florets- 16 oz.
  • lemon- 1, sliced in half
  • green onion- 1 bundle, trimmed and diced
  • red bell pepper- 1, diced
  • sliced almonds- 2 oz.
  • mango- 1, peeled and diced
  • avocado- 1, peeled and diced (do not prep ahead of time; wait until just before serving)
  • olive oil- 3 tablespoons
  • minced garlic- 1 tablespoon
  • salt- a pinch
  • For Polenta Cakes
  • prepared polenta- 1 chub (tube) (*like San Gennarro found at Albertson’s, Melissa’s or Fresh and Easy brand), sliced into 1/2 inch rounds
  • olive oil- 3 tablespoons
  • minced garlic- 1 tablespoon
  • oregano- 1 teaspoon
  • paprika- 1 teaspoon
  • salt- a pinch


  1. Heat olive oil in large skillet
  2. saute chicken until cooked thoroughly, then remove to plate
  3. saute broccoli and green onions until tender
  4. add bell pepper and saute until slightly tender
  5. add chicken back to vegetables in skillet and squeeze one lemon half into pan to saute for another minute
  6. in separate bowl mix together avocado, mango and juice from second lemon half
  7. serve chicken and vegetable saute with avocado mango garnish
  8. For Polenta Cakes
  9. heat olive oil in skillet
  10. saute polenta rounds while seasoning top side with oregano, paprika and salt
  11. once bottom side of polenta rounds are brown, flip and cook until both sides are crispy


For more “awesomeness” recipes from Toni Spilsbury and Chef Kas, visit:

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