Chicken in Coconut Mango Verde Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 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
A Busy Mom's Tropical Escape: Chicken in Coconut Mango Verde Sauce
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond the bare necessities often feels like a distant dream. Dinner, in particular, can feel like a battlefield—a constant struggle to create something healthy, delicious, and quick enough to satisfy the whole family before bedtime. But lately, I've discovered a secret weapon in my kitchen arsenal that transforms weeknight dinners from a stressful chore into a vibrant, flavorful adventure: this Chicken in Coconut Mango Verde Sauce recipe.
Honestly, before I stumbled upon this recipe, my weeknight dinners were a monotonous cycle of pasta, pizza, or whatever takeout option managed to survive the chaotic energy of the day. I craved something more, something bursting with flavor and color that would not only nourish my family but also give me a little joy in the midst of the madness. This recipe does just that. The combination of sweet mango, tangy lime, and spicy jalapeno creates a symphony of flavors that dance on the palate. The creamy coconut milk adds a rich texture that perfectly complements the tender chicken and crisp bell peppers. It's a delicious escape, a taste of the tropics right in my own kitchen, and a manageable recipe for even the busiest weeknights.
What sets this recipe apart is its simplicity. No complicated techniques or obscure ingredients are required. Everything is readily available at your local grocery store. The sauce itself comes together in a flash with the help of a blender, and the chicken cooks quickly in a skillet. The entire process, from start to finish, takes under 30 minutes – a lifesaver when you're racing against the clock. Moreover, the recipe is incredibly versatile. Feel free to adjust the spice level to your preference by adding more or less jalapeno or Sriracha. Want a sweeter sauce? Add a bit more brown sugar. Prefer a tangier profile? A squeeze of extra lime will do the trick. The beauty of this dish lies in its adaptability to individual tastes and preferences.
The other day, my daughter, Lily, came home from school raving about how delicious the chicken was. She even asked for seconds, which, for a picky eater like her, is a huge compliment. And seeing her happy face, savoring every bite, made all the effort worthwhile. It’s those moments, those small wins, that remind me why I cook. It’s not just about sustenance; it's about creating memories, sharing food that nourishes both the body and the soul, and demonstrating love through the simplest act of providing a delicious meal for my family.
This Chicken in Coconut Mango Verde Sauce isn't just a recipe; it's a shortcut to a brighter, more flavorful weeknight. It's a reminder that even amidst the chaos of motherhood, there's always room for a little bit of culinary adventure, a taste of the tropics, and a moment of simple joy at the dinner table. So, give this recipe a try. Let the vibrant flavors transport you, even for just a short while, to a peaceful island paradise, all from the comfort of your own kitchen.
Pro Tip: For an even quicker meal prep, marinate the chicken in the spice blend (salt, chili powder, cumin, smoked paprika) for a couple of hours before cooking. This will add a deeper layer of flavor to the dish.
Serving Suggestion: Serve this delicious chicken over rice or quinoa for a complete and satisfying meal. You can also add a side of steamed vegetables to further enhance the nutritional value of the dish. Leftovers are equally delicious the next day, making this recipe perfect for meal prepping!
I hope you love this recipe as much as my family does. Happy cooking!
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.
