Instant Roasted Chicken

1. Divide the chicken and veggies between 2 plates. Warm them in the microwave if necessary.
2. Top each chicken breast with 1 tablespoon of the mango chutney.
3. Add half of the tomatoes and 1 slice of the bread to each plate.
4. Serve 2 gingersnap cookies each for dessert.

notes:

Per serving: 403 cal, 35 g pro, 40 g carb, 13 g fat, 3 g sat. fat, 72 mg chol, 6 g fiber, 610 mg sodium

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