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.
A Weeknight Wonder: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook a delicious and healthy meal can feel like searching for a pot of gold at the end of the rainbow. But this Chicken in Coconut Mango Verde Sauce recipe is my secret weapon for weeknight dinners. It's quick, easy, bursting with vibrant flavors, and the entire family gobbles it up. Honestly, I'm always amazed by how much flavor this relatively simple recipe packs – the sweet mango, the tangy lime, the gentle heat of the jalapeño all blending beautifully with the creamy coconut milk. It’s a party in your mouth, and it’s ready in under 30 minutes. That's the kind of efficiency I can get behind.
The beauty of this dish lies in its versatility. You can easily adjust the spice level to suit your preferences. Want it milder? Simply reduce the amount of jalapeño or omit the sriracha altogether. Prefer a sweeter sauce? Add a little extra brown sugar. The recipe is your canvas, and you are the artist. I've even experimented with different types of peppers, swapping in poblanos or Anaheims for a milder flavor profile. The possibilities are endless, and that's what makes this recipe such a keeper.
Beyond its ease and deliciousness, this Chicken in Coconut Mango Verde Sauce is also a nutritious meal. It's packed with lean protein from the chicken breast, vitamins from the bell peppers and mango, and healthy fats from the coconut milk. It's a win-win – a quick, tasty, and healthy meal that leaves you feeling satisfied and energized, ready to tackle whatever the day (or evening) throws your way. I often serve it with a side of brown rice for a well-rounded and satisfying meal. The vibrant colors also make this dish a feast for the eyes, which is an added bonus when you're short on time but still want to create something special.
I love how this recipe effortlessly blends sweet and spicy, creating a harmonious balance that will tantalize your taste buds. The vibrant colors of the sauce are an instant mood booster, adding a pop of sunshine to any weeknight dinner. It’s more than just a meal; it’s an experience, a little slice of culinary paradise that you can create in your own kitchen, even on the busiest of days. So, next time you're looking for a quick and flavorful meal, give this Chicken in Coconut Mango Verde Sauce a try. You won't regret it!
Tips and Variations:
- Make it ahead: The Coconut Mango Verde Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes weeknight cooking even faster.
- Add some veggies: Feel free to add other vegetables like onions, zucchini, or mushrooms.
- Use different protein: This sauce is also delicious with shrimp or tofu.
- Serve it with: Serve this dish over rice, quinoa, or cauliflower rice for a complete meal. You can also serve it with tortillas or naan bread for a more casual meal.
This Chicken in Coconut Mango Verde Sauce is a true testament to the power of simple ingredients combined in creative ways. It's a recipe I'll continue to cherish and share, because it's more than just a meal – it's a shortcut to happiness on a busy weeknight.
