Chicken in Coconut Mango Verde Sauce

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 weeknight dinners. This Chicken in Coconut Mango Verde Sauce recipe has quickly become a staple in our house. It's flavorful, vibrant, and surprisingly easy to make, even on the busiest of days. The sweet and spicy combination of mango and salsa verde creates a truly unique sauce that's both satisfying and refreshing. The chicken cooks quickly, and the bell peppers add a nice crunch and extra color to the dish. It's a perfect balance of sweet, savory, and a little bit of heat.

What I love most about this recipe is its versatility. You can easily adjust the level of spiciness to your liking by adding more or less sriracha. If you prefer a sweeter sauce, add a bit more brown sugar. And for those who like a brighter, more acidic flavor, a squeeze of extra lime juice does the trick. The recipe is also very forgiving; don't worry about precise measurements. Feel free to experiment and adjust the ingredients to your taste preferences. The beauty of cooking is in the experimentation and making it your own!

I often serve this dish with fluffy white rice, which helps to soak up the delicious sauce. It's also fantastic served with quinoa or even some crusty bread for dipping. The leftovers are equally enjoyable, making it a perfect meal prep option. I often double the recipe and have lunch sorted for the week. It's a great way to ensure I'm eating healthy and delicious meals without spending hours in the kitchen.

Beyond its practicality, this dish is a visual feast. The vibrant colors of the mango, bell peppers, and cilantro make it an attractive addition to any dinner table. It’s a meal that not only tastes amazing but also looks impressive, which is always a bonus when you’re entertaining guests or just want to feel a little bit special after a long day. Plus, the aroma as it cooks is heavenly, making the entire cooking process an enjoyable experience.

This Chicken in Coconut Mango Verde Sauce recipe isn't just a meal; it’s a shortcut to a flavorful and satisfying dinner. It’s my go-to when I want something tasty without the fuss. It saves me time, keeps my family happy, and lets me spend less time in the kitchen and more time with the people I love. Give it a try, and I'm confident it'll quickly become a family favorite.

Ingredients you’ll need:

• 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
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeño, seeded and deveined
• 3-5 tablespoons brown sugar
• Sriracha/Asian hot chili sauce to taste (optional)

Tips for Success:

• Slicing the Chicken: Slicing the chicken against the grain ensures that it will be tender and juicy.
• Adjusting the Spices: Don't hesitate to adjust the amount of chili powder, cumin, and paprika to your liking.
• Serving Suggestions: Serve with rice, quinoa, or crusty bread.
• Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

This recipe is more than just a meal; it's a testament to the power of simple ingredients combined in a creative way. It’s a flavor explosion that's sure to become a regular in your meal rotation. Enjoy!

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.