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.
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But honestly, it doesn't have to be. This Chicken in Coconut Mango Verde Sauce recipe has become my go-to weeknight dinner. It's quick, flavorful, and the vibrant colors alone make it feel like a special occasion, even if it's just Tuesday night.
The beauty of this dish lies in its simplicity. The sauce, a vibrant blend of coconut milk, mango, salsa verde, and a hint of spice, comes together in minutes in the blender. The chicken cooks quickly in a skillet, and the addition of bell peppers adds both color and a satisfying crunch. I often double the recipe to have leftovers for lunch the next day—a lifesaver on busy mornings.
What I love most about this recipe is its versatility. It’s easily adaptable to my family's preferences. My kids love it mild, so I often skip the sriracha. But when I want a little kick, a dash adds the perfect amount of heat. Sometimes, I add a squeeze of extra lime for brightness, and other times, a touch more brown sugar for a sweeter profile. This recipe really is a blank canvas for your culinary creativity.
The ingredients are readily available at most grocery stores, making it a convenient choice for busy weeknights. I often keep a can of coconut milk and salsa verde on hand, along with fresh mangoes during their season. The chicken cooks quickly, making this a perfect solution for those nights when you're short on time but crave something delicious and satisfying.
Beyond the weeknight dinner, this dish is also surprisingly elegant enough for a casual dinner party. The vibrant colors and tropical flavors make it a conversation starter, and it’s easy to impress your guests with minimal effort. Serving it with fluffy rice and a side of simple salad elevates it even further.
The combination of sweet mango, zesty lime, and spicy jalapeno creates a complex flavor profile that's both refreshing and satisfying. The coconut milk adds a creamy richness that balances the other flavors beautifully. The chicken remains tender and juicy, perfectly absorbing the flavorful sauce.
Beyond the ease and deliciousness, this recipe is a fantastic way to sneak in some extra veggies. The bell peppers add a healthy boost without compromising on flavor. And if I’m feeling extra ambitious, I might add some sautéed spinach or even a handful of black beans for extra nutrients and texture.
So, if you’re looking for a quick, healthy, and incredibly flavorful weeknight dinner, I highly recommend giving this Chicken in Coconut Mango Verde Sauce recipe a try. You might just find your new favorite go-to dish, just like I did.
Tips and variations:
- Spice it up: Add more jalapeno or a dash of your favorite hot sauce for extra heat.
- Make it milder: Omit the jalapeno entirely for a milder dish.
- Add some veggies: Include other vegetables like broccoli, zucchini, or carrots.
- Serve it differently: Try serving it over quinoa, couscous, or even a bed of greens.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy!
