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 Delight
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But I’ve learned that with a few smart shortcuts and some flavorful recipes, even weeknights can be filled with the aroma of home-cooked goodness. This Chicken in Coconut Mango Verde Sauce is a perfect example. It’s quick, easy, and bursting with vibrant, tropical flavors that will please the whole family (even the picky eaters!).
The beauty of this dish lies in its simplicity. Forget complicated techniques and hours of prep work. This recipe comes together in under 30 minutes, making it ideal for those evenings when you're short on time but still want a satisfying and healthy dinner. The star of the show is undoubtedly the Coconut Mango Verde Sauce. It’s a magical blend of creamy coconut milk, zesty salsa verde, sweet mango, and a hint of spice from the jalapeño. This sauce is unbelievably versatile; you can adjust the sweetness, spiciness, and tanginess to your liking. I love to add a touch of brown sugar for extra sweetness, and a dash of Sriracha for a little kick. But feel free to experiment and make it your own!
The chicken cooks quickly in the skillet, and the bell peppers add a lovely crunch and a pop of color. I usually serve this dish over a bed of fluffy white rice, but it also pairs wonderfully with quinoa or even cauliflower rice for a lower-carb option. The leftovers are just as delicious the next day, making this recipe perfect for meal prepping.
Beyond its ease and deliciousness, this Chicken in Coconut Mango Verde Sauce is also a healthy and nutritious choice. It's packed with protein from the chicken, vitamins from the bell peppers and mango, and healthy fats from the coconut milk. It’s a great way to incorporate more fruits and vegetables into your diet without sacrificing taste. And the best part? The cleanup is minimal! The whole dish cooks in one pan, making post-dinner cleanup a breeze.
So next time you’re looking for a flavorful, healthy, and easy weeknight dinner, give this Chicken in Coconut Mango Verde Sauce a try. I guarantee it will become a staple in your recipe repertoire. It’s a perfect balance of sweet, savory, and spicy, and it’s guaranteed to brighten up any evening. The compliments will roll in, and you'll be amazed at how easily you can create a restaurant-quality meal right in your own kitchen.
Tips and Variations:
- Spice it up: For an extra kick, add more jalapeño or a few dashes of your favorite hot sauce.
- Make it milder: Omit the jalapeño altogether, or use a milder chili powder.
- Add some veggies: Feel free to add other vegetables like onions, zucchini, or corn.
- Use different protein: This sauce would be equally delicious with shrimp, tofu, or even chickpeas.
- Serve it differently: Try serving it over pasta, noodles, or even salad.
Enjoy this delicious and easy Chicken in Coconut Mango Verde Sauce recipe. I hope you love it as much as I do!
