Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe.
Try this Chicken in Coconut Mango Verde Sauce recipe.
- 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.
My Simple Weeknight Delight: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can often feel like a Herculean task. But trust me, even amidst the chaos of juggling work, kids, and everything in between, a simple yet flavorful dish can bring a sense of calm and satisfaction to the end of a long day. This Chicken in Coconut Mango Verde Sauce is my go-to recipe when I need a quick and satisfying meal that doesn't compromise on taste. It’s a beautiful blend of sweet, savory, and spicy, perfectly balancing the rich coconut milk with the tangy lime and the vibrant mango.
The best part? It comes together in under 30 minutes, making it the perfect weeknight dinner. No complicated techniques or hard-to-find ingredients are needed. Just some simple pantry staples and fresh produce that can usually be found in any local grocery store. The chicken breasts, cut thinly against the grain, cook quickly and evenly, resulting in juicy and tender pieces that are perfectly coated in the luscious sauce. The bell peppers add a welcome crunch and a beautiful vibrant color. I often use a combination of red and green for both visual appeal and a depth of flavor. The salsa verde contributes a subtly spicy kick, which is further customizable depending on your spice preference.
The Beauty of Adaptability
One of the things I love most about this recipe is its versatility. It's easily adaptable to whatever ingredients you have on hand or whatever your taste preferences might be. Feeling adventurous? Add a pinch of extra chili powder for a spicier dish. Want a touch of sweetness? A little more brown sugar will do the trick. Prefer a zestier flavor? A squeeze of extra lime juice elevates the dish. The possibilities are endless! The key is to taste as you go and adjust the seasonings to your liking. There’s no need to follow strict measurements when your taste buds are the ultimate guide.
Beyond the Dinner Table
While this recipe is perfect for a quick weeknight dinner, its adaptability extends beyond the everyday. It can be easily served for a casual lunch or a small dinner party. It's also a great dish to prepare ahead of time. You can make the sauce ahead of time and store it in the refrigerator until you’re ready to cook the chicken. This makes meal prep a breeze, allowing you to enjoy a delicious home-cooked meal even when you're short on time. The leftovers make a fantastic lunch the next day, and it also tastes great served over rice or quinoa.
Serving Suggestions:
- Serve over fluffy white rice for a complete and satisfying meal.
- Pair with your favorite sides, such as roasted vegetables or a simple salad.
- Use leftover chicken and sauce for tacos, burritos or quesadillas
- Serve with tortillas to make chicken tacos.
This recipe has become a staple in my home, and I'm excited to share it with you. It's a testament to the fact that delicious, healthy, and easy meals are indeed possible, even when you're juggling multiple responsibilities. So, the next time you’re looking for a quick and satisfying dinner that's bursting with flavor, give this Chicken in Coconut Mango Verde Sauce a try. I promise you won't be disappointed.
