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, healthy, and flavorful recipes that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our dinner rotation. It's incredibly versatile, easy to customize to your taste preferences, and always a crowd-pleaser. The sweet and savory blend of coconut milk, mango, and salsa verde creates a vibrant sauce that's both rich and refreshing. The chicken cooks up tender and juicy, and the bell peppers add a delightful crunch.
What I love most about this dish is its adaptability. One night, I might add a touch of brown sugar for extra sweetness, while another night, a dash of sriracha brings a welcome kick. Sometimes, I'll even throw in some leftover cooked quinoa for extra protein and fiber. The beauty of this recipe lies in its simplicity; you can easily adjust it based on what you have on hand and what your family's cravings are. It’s become a go-to for those busy weeknights when I need something delicious and on the table fast.
The preparation itself is incredibly straightforward. The sauce comes together in a flash using a blender, and the chicken and peppers cook quickly in a skillet. It's the perfect recipe for a weeknight meal when you're short on time but don't want to compromise on flavor. The vibrant colors of the dish are also a bonus; it’s always a welcome sight after a long day.
Beyond the ease and deliciousness, this recipe is also a nutritional powerhouse. Chicken is a lean protein source, providing essential amino acids for building and repairing tissues. The coconut milk adds a creamy texture and healthy fats, while the mango and bell peppers are packed with vitamins and antioxidants. It's a feel-good meal that leaves you feeling satisfied and energized, not sluggish and weighed down. This recipe really highlights the importance of balance; I’m always trying to incorporate simple yet delicious recipes into my schedule, and this one does it all.
Tips and Variations:
- Spice it up: Add more jalapeno or a generous dash of your favorite hot sauce for extra heat.
- Make it milder: Omit the jalapeno altogether for a less spicy dish.
- Add some veggies: Feel free to add other vegetables like onions, zucchini, or corn.
- Serve it over: This delicious sauce is equally delicious served over rice, quinoa, couscous, or even cauliflower rice.
- Meal prep friendly: The chicken and sauce can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prepping.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a testament to the power of simple, wholesome ingredients and a little bit of creativity. It's a recipe I’ll continue to make time and time again, and I hope you'll give it a try too!
