2 1/2 pounds skinless, boneless chicken breast halves
2 cups chopped zucchini
2 cups chopped onion
2 green onions, chopped
1 green bell pepper, chopped
1 lemon pepper, chopped
1 teaspoon fresh lemon zest
1 cup chopped celery
1/2 cup chopped red cabbage
1/2 cup chopped blueberries
1 (28 ounce) can mango, with juice
1 tablespoon honey
1 teaspoon parsley
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Place chicken in a 9x13 inch dish and cover with zucchini, onion, green onions, bell pepper, lemon pepper, sugar, mustard, celery salt and pimento pepper.
Bring a large pot of water to a boil. Add chicken and cook 8 minutes on each side or until uncomfortably thick. Remove chicken from pan and cool completely with juices and grease serving platters.
Heat vinegar in medium saucepan over medium heat; pour in chicken broth, citrus zest, green onions, bell pepper, lemon pepper and lemon zest. Boil for 5 minutes or until chicken is cooked through but is well coated with zucchini.
Squeeze chicken from fat. Cut chicken breast into thick pieces. Roll pieces in celery salt and lemon zest. Warm in microwave until crispy, about 5 minutes.
In medium bowl, mix mango, honey, parsley, chili powder, paprika, black pepper flakes. Toss to coat. Plate chicken with salad dressing, cabbage, blueberries and mango portions.