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, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weeknight dinner rotation. It's incredibly flavorful, surprisingly easy to make, and always a crowd-pleaser. The vibrant green sauce, bursting with the sweetness of mango and the tang of lime, perfectly complements the tender chicken. The recipe is incredibly versatile too; feel free to adjust the spice level to your liking – a dash of Sriracha adds a delicious kick!
One of the things I love most about this dish is its simplicity. The sauce comes together in minutes in a blender, and the chicken cooks quickly in a skillet. It’s perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen. The preparation is minimal, and the cleanup is a breeze. It’s a recipe that allows you to relax and enjoy the cooking process without feeling overwhelmed. The combination of sweet mango, zesty lime, and creamy coconut milk creates a truly unique and unforgettable flavor profile. It’s a flavour combination that I usually wouldn't think of putting together, but it's surprisingly delicious.
Beyond its convenience, this recipe is also incredibly healthy. The chicken provides a good source of lean protein, while the mango and bell peppers add vitamins and antioxidants. The coconut milk adds a touch of richness and creaminess without being overly heavy. I often serve this dish with a side of brown rice to make it a complete and balanced meal. The slight sweetness of the brown rice pairs exceptionally well with the tangy sauce. It's a meal that nourishes your body while satisfying your taste buds, making it perfect for those who are health-conscious but don't want to compromise on flavour.
Tips and Variations:
Spice it up: For those who prefer a spicier dish, add more jalapeno or a generous splash of Sriracha. You can also experiment with other chili peppers to create your own unique heat profile.
Add some veggies: Feel free to add other vegetables to the dish, such as zucchini, onions, or corn. The sauce is extremely adaptable and will work well with a variety of different vegetables.
Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes the meal even quicker to prepare during the week.
Serve it differently: This dish is also delicious served over quinoa, couscous, or even pasta. Get creative and experiment with different grains and sides to find your favourite combination.
Leftovers are a treat: The flavours of this dish deepen overnight, making the leftovers even more delicious. I often pack the leftovers for lunch the next day, a satisfying and flavourful midday meal.
This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a time-saver, a flavour explosion, and a healthy option for busy weeknights. Try it today, and I'm confident it will become a new family favourite. It's a recipe that perfectly balances convenience, flavour, and nutrition – the trifecta of a winning weeknight meal!
