Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- cilantro
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds chicken breasts cut into 1/8†slices against the grain*
- 1 red bell pepper sliced then chopped into 2†pieces
- 1 green bell pepper sliced then chopped into 2†pieces
- 1 13.5 oz. can coconut milk (i like chaokoh)
- 1 cup salsa verde (i like herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded deveined
- 3-5 tablespoons brown sugar**
- sriracha/asian hot chili sauce to taste (optional)
- Carbohydrate 2.87860884160786 g
- Cholesterol 72.5747792 mg
- Fat 11.284160122941 g
- Fiber 0.924122602927515 g
- Protein 24.1363426779649 g
- Saturated Fat 3.13551227209297 g
- Serving Size 1 1 serving (159g)
- Sodium 74.6927188921098 mg
- Sugar 1.95448623868034 g
- Trans Fat 1.00367916011829 g
- Calories 214 calories
Step-by-step
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot.
- Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through.
- Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier.
- Garnish with optional fresh cilantro.
- Serve with rice.
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house, and I'm thrilled to share it with you. It's surprisingly easy to make, even on a hectic weeknight, and the vibrant flavors are simply irresistible. The sweet and savory combination of mango, coconut milk, and salsa verde creates a sauce that's both refreshing and satisfying.
The beauty of this dish lies in its versatility. You can easily adjust the spiciness to your liking by adding more or less sriracha. Feel free to experiment with different types of peppers, or even add some pineapple for an extra tropical twist. I often serve it with rice, but it's also fantastic with quinoa or even cauliflower rice for a lower-carb option. Leftovers are equally delicious, making it a perfect meal-prep choice for busy days ahead.
What I love most about this recipe is its simplicity. There's no need for complicated techniques or obscure ingredients. Everything is readily available at your local grocery store. The chicken cooks quickly, and the sauce comes together in a matter of minutes in the blender. It's the kind of recipe that makes you feel like a culinary genius, even if you're short on time and energy. This isn't just a meal; it's a little piece of tropical paradise on your plate, a welcome escape from the everyday grind.
I often find myself making a double batch, knowing that the leftovers are just as good the next day, if not better. The flavors meld together beautifully overnight, creating an even more intense and delicious experience. The kids love it, my husband raves about it, and it even leaves me feeling energized and ready to tackle whatever the day throws my way.
Beyond its ease and deliciousness, this Chicken in Coconut Mango Verde Sauce recipe offers a healthy and nutritious meal option. The chicken provides lean protein, while the mango and coconut milk add natural sweetness and healthy fats. The vibrant colors alone are enough to brighten any dinner table. It’s a perfect balance of flavors and textures, a testament to the magic that can happen when simple ingredients are combined with a touch of creativity.
So, if you're looking for a flavorful, quick, and healthy weeknight dinner that's sure to impress your family and friends, give this Chicken in Coconut Mango Verde Sauce recipe a try. You won't be disappointed. The combination of sweet mango, spicy jalapeno, and creamy coconut milk creates a truly unforgettable taste experience. It's a dish that's both sophisticated and approachable, perfect for any occasion, whether it's a casual weeknight dinner or a more special gathering. Believe me, once you taste it, this will become a regular feature on your family’s dinner menu!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and sriracha to control the heat.
- Fruit Variations: Try substituting pineapple or peaches for the mango.
- Protein Swap: Use shrimp or tofu instead of chicken.
- Serving Suggestions: Serve over rice, quinoa, or cauliflower rice. A side of fresh tortillas or toasted bread is also a great addition.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
I hope you enjoy this recipe as much as I do. Let me know in the comments below how it turns out! Happy cooking!
